Parmesan
Potato Chicken
4 to
5 servings
2/3
cup Instant Mashed Potato Flakes (I used Idaho Spuds)
1/3
cup grated Parmesan cheese
¾
to 1-teaspoon garlic salt (used garlic powder instead)
1
(3-3 ½ Lb) cut-up frying chicken, skinned
1/3
cup margarine or butter, melted ( I used 1 stick or cup)
Heat
oven to 375 F. Grease or line with foil
15x10x1-inch baking pan or 13x9-inch pan. In medium bowl, combine potato
flakes, Parmesan cheese and garlic; stir until well mixed. Dip chicken pieces
into margarine; roll in potato flake mixture to coat. Place in greased pan.
Bake at 375 degrees F, for 45 to 60 minutes or until chicken is fork-tender,
golden brown and juices run clear.
Shawn
Bakker