Prepare the Chicken:
In a shallow dish, combine breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, salt, and pepper.
In a separate shallow dish, whisk the egg.
Dip each chicken breast in the egg, then dredge in the breadcrumb mixture, ensuring it’s evenly coated.
Cook the Chicken:
Heat a large skillet over medium heat with a light spray of olive oil.
Cook the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through.
Remove from the skillet and set aside.
Prepare the Potatoes:
While the chicken rests, preheat oven to 375°F (190°C).
In a large skillet or Dutch oven, melt butter over medium heat.
Add onion and garlic and cook until softened, about 5 minutes.
Add cubed potatoes, chicken broth, salt, and pepper.
Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
Assemble and Bake:
Juicy Stuffed Chicken Breasts with Cheesy Potato Bake (Page 2 ) | April 30, 2025
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