Sunday, October 2, 2016

Breaded Chicken with Scalloped Potatoes

Chicken thighs are surprisingly inexpensive and really quite tasty. I left the coating a bit too thick in spots so they're a bit blotchy but they tasted great! To coat  them I mixed up a tablespoon of flour, teaspoon of salt, two teaspoons paprika, fresh ground pepper and one teaspoon of poultry seasoning. I shook the thighs in a bag of that, dipped them in milk and rolled them in bread crumbs. Roasted them at 400F for 40 minutes. They could have used a bit more salt. 

Scalloped potatoes were thinly sliced and layered with flour, ground garlic, onion flakes and chicken stock powder. I filled the dish with milk just to the top of the potatoes and put it in a 400F oven for over an hour. It was just enough.

Frozen peas cooked in the microwave and served with salt, butter and black pepper.

We both really enjoyed this.

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