Tonight I made Crispy Chicken with Scallop Potatoes and Carrots! It was super yummy. I must note that cooking is all trial and error. I had planned on making some cheesy potatoes found out that they were going to take 3 hours to make AND couldn't get my sauce to thicken! I'm going to have to prefect that...so I found a much simpler version and added cheese after it was done. So if things aren't working out...don't give up...make up something better!
Crispy Baked Chicken
4 Chicken Breasts (boneless, skinless)
3 TBS Mayonnaise
Bread Crumbs
Preheat oven to 425. Be sure you have your mayo and bread crumbs NOT in their containers...as raw chicken carries salmonella...and you don't want to contaminate your ingredients. Brush your Chicken with the Mayo and then roll it in the Bread Crumbs. Then bake for 15-20 mins. My chicken took a bit longer...so besure to check the color of your chicken prior to removing it from the oven.
Scallop Potatoes
6 Potatoes, peeled and sliced about 1/8 inch thick*
1 onion chopped
3 TBS butter
3/4 cup bread crumbs
1 tsp salt
1 1/2 cups HOT milk
Preheat oven to 400. Throw potatoes and onions in a buttered 2 quart baking dish. Add bread crumbs and butter. Add salt to milk and pour over. Cover and bake for 30 mins. then uncover and bake until browned on top.
To make the carrots just boil in water for about 10 mins until you can break them easily. Drain and add butter to taste.
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