Potato-topped Chicken

This is what's on the menu today. I wanted to eat rice but there's nothing left in the pantry. Luckily, we have plenty of potatoes. I looked for some recipe that I can make easily from Simply Quick and Easy cookbook and I found this piece. Hence, the food.

This is very easy to make and very tasty. It is a simple dish which has a spicy bread crumb mixture used as topping for the chicken. I baked it in the oven until it was crisp and golden. Some of the ingredients I had to replace or substitute due to its availability in our pantry though.

INGREDIENTS:


1/4 Cup Low Fat Butter
6 Red Potatoes, sliced
1 Large Onion, finely chopped
1 Tsp Whole Grain Mustard (I used yellow mustard)
1 Tsp Garam Masala 
pinch of chili powder
1 Tbsp Chopped Fresh Dill (Dill Hamburger Pickles are great, too!)
1 1/4 Cups Fresh Bread Crumbs
4 Chicken Breast Fillets (about 6 0z each)
Salt and Pepper
1 3/4 oz Mozzarella Cheese, grated
Fresh Basil, chopped to garnish (Fresh dill sprigs are what's in the original recipe)

DIRECTIONS:

Melt half the butter in a skillet. Add the potatoes and saute for 5 minutes, continue turning until they are browned all over. Remove the potatoes from the pan. I put them in a plate with a tissue to drain the remaining oily texture.

Add the remaining butter to the skillet and stir in the onion, mustard, garam masala, chili powder, chopped dill, and bread crumbs. Cook for 2-3 minutes, stir and mix well.

Layer half of the potatoes in the base of an ovenproof dish and place the chicken fillets on top. Cover the chicken fillets with the rest of the potato slices. Season to taste with salt and pepper.

Spoon the spicy mixture from the skillet over the potato and sprinkle with the grated cheese. 

Cook in a preheated oven at 400 degrees F for 30-35 minutes or until the topping is golden and crisp and the chicken is cooked through. Garnish with fresh basil and serve. 

Serves 4

Enjoy the tasty flavor of the spices blended well.