Potato Crusted Chicken

  • Yield 4 servings


8 -- boneless, skinless chicken thighs
1/3 cup cultured buttermilk
1 tablespoon olive oil
2 tablespoons seasoned rice vinegar
3 tablespoons Dijon mustard
1 medium baking potato, peeled and shredded
1 medium yam, peeled and shredded
1/4 cup brown sugar
1/4 cup seasoned bread crumbs
2 tablespoons parsley flakes
-- red leaf lettuce


  1. In medium bowl, place chicken and buttermilk; cover and marinate in refrigerator 15 minutes. In small bowl, whisk together olive oil, vinegar and mustard; place in large frypan and add chicken in single layer. Saute over medium heat 6 minutes per side. Transfer chicken, meatiest side up, to 13x9x2-inch baking dish lined with foil. In medium bowl, mix together baking potato, yam, brown sugar, bread crumbs and parsley flakes; spoon evenly over chicken. Bake in 350 degree F. oven about 45 minutes or until chicken is fork tender. Garnish with red leaf lettuce.



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