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Oregon Chicken Recipe 

Chicken Breasts with Potato Crust and Patties

Serves 4

  • 4 Oregon grown chicken breasts, skinned

  • 3 medium Oregon grown potatoes, peeled

  • 6 tablespoons mayonnaise

  • 1/4 cup parmesan cheese 

  • 2 tablespoons minced parsley

  • 2 large cloves garlic, minced

  • Salt and pepper

  • Paprika

Shred potatoes and place in bowl of cold water to cover. Let stand 5 minutes, drain, place on paper towels and squeeze dry. In a medium bowl, combine potato with mayonnaise, parmesan cheese, parsley, garlic, salt and pepper to taste. Sprinkle chicken on both sides with salt and pepper. Spread potato mixture in a thin layer over top of chicken breast. Place bone side down on two jelly roll pans or other flat pans. Shape remaining potato mixture into 4 patties in pans. Sprinkle chicken and potatoes with salt, pepper and paprika. Bake at 425 degrees for 30 minutes or until chicken is no longer pink and juices run clear when pierced with a skewer and potatoes are golden.

Recipe from Oregon Fryer Commission

  

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