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4 boneless skinless chicken breasts ( I used natures promise organic chicken)
1 cup instand mashed potato flakes
1 tsp kosher salt
1/8 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
olive oil to coat pan
Rinse chicken in cold water DO NOT pat dry. In a large Zip-Loc bag add flakes and spice. Using tongs place one piece of chicken in at a time and shake bag to coat chicken on all sides. Repeat until all chicken is coated. If you have a olive oil mister, spray 2 tsp olive oil (10 sprays) onto pan.Add chicken to pan and bake uncovered on 375 degrees for about 20-25 minutes depending on the thickeness of the chicken breasts. You may need to cook longer. Mine only took 25 minutes. after the first 15 minutes I flipped the chicken over. It does get slightly browned on both sides.
For those doing Weight Watchers it's 4 points plus per chicken breast.
This was pretty good but not as crispy as I would have liked, but the chicken was moist and juicy.
Instead of misting the pan, mist the chicken. The flakes need some sort of fat to brown.
Try cooking at a higher temp for a shorter length of time. If you are cooking at 350 for 22-25 min, try 425 for 15-17 min. Pre-heat the oven to screaming hot.
Instead of misting the pan, mist the chicken. The flakes need some sort of fat to brown.
Try cooking at a higher temp for a shorter length of time. If you are cooking at 350 for 22-25 min, try 425 for 15-17 min. Pre-heat the oven to screaming hot.
^^^ That would cook the outside of the chicken and undercook the inside - unsafe!
Instead of misting the pan, mist the chicken. The flakes need some sort of fat to brown.
Try cooking at a higher temp for a shorter length of time. If you are cooking at 350 for 22-25 min, try 425 for 15-17 min. Pre-heat the oven to screaming hot.
I did spray olive oil on the chicken. Oh well not making this coating again.
I use mashed potato flakes all the time on my chicken but I spray the pan with non-fat cooking spray and then liberally spray the chicken with mashed potato flakes too. I know some people don't like cooking spray but I don't mind it. My chicken gets brown and looks just like fried chicken. But I admit I use the spray pretty heavily on the pan and on the chicken....plus it could be that I use whole chicken breasts and take the skin off so there probably is a bit of fat still on the breast.
I have fooled people before into thinking mine is fried chicken.
I imagine if you would also spray/mist the chicken more heavily with the olive oil it would get brown all over. I've never tried it though, but I know cooking spray works!
I use mashed potato flakes all the time on my chicken but I spray the pan with non-fat cooking spray and then liberally spray the chicken with mashed potato flakes too. I know some people don't like cooking spray but I don't mind it. My chicken gets brown and looks just like fried chicken. But I admit I use the spray pretty heavily on the pan and on the chicken....
I'm not judgmental. Use whatever makes sense to you. But I hope you are clear that "non-fat" cooking spray is not non-fat. That's a labelling fiction that was allowed by the FDA because the standard "portion size" for cooking spray is so small... typically 1/2 second spray. A mere spritz on the pan, to keep the food from sticking. That's what it was designed for.
But in fact, when compared in equal quantities to corn oil, cooking spray has approximately the same nutritional analysis... same fat content, same calories. So spraying a chicken breast with cooking spray is pretty much the same as spraying it with corn oil.
What people are trying to do with olive oil misters is: 1) reduce the amount of oil applied to the food, 2) use a more heart-healthy oil, 3) eliminate the environmental impact of the throwaway spray cans, and 4) avoid breathing the alcohol thrown into the air by the canned sprays.
Like I said, what you do with that information is your business. The problem is, most people who use "cooking sprays" don't realize what they are really dealing with.
^^^ That would cook the outside of the chicken and undercook the inside - unsafe!
would is not "I tried and..."
Note- I gave an..."If you, then try" senario. If she cooked the breast for 45 min, 1 1/2 hours, or 5 hours... my sugeastion was to up the temp and lesson the cooking time.
OpenD....I know perfectly well what cooking spray contains. This recipe was given to me by the cardiac affiliate group I go to and I asked my doctor about the heavy spray and he told me this recipe was much better than frying chicken. And I believe he has a license to practice heart medicine. Don't be judgmental but I think you might have been .... you don't have to worry about me....I've been doing this for years and am still here. I also am quite capable of determining fat grams as I learned this in culinarty school. Olive oil gives it a funny taste when cooking chicken this way. I don't spray half the can. I use the 2 to 3 sprays on the bottom of the pan and a complete spray on the chicken which it says to do in the cardiac diet given to me by the cardiac doctor. And I do have the fat content right on the recipe and it does not compare to the spraying with corn oil. My brand contains soy and canola. I'm quite sure that anyone who wants to cut their fat WOULD NOT buy cooking spray that had corn oil in it.
Last edited by rural chick; 02-08-2013 at 06:32 AM..
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