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1 small stalk celery, sliced 1/4-in /0.5 cm thick 1
4 chicken breast halves 4
salt and pepper, to taste
1 1/3 cups instant mashed potatoes prepared with 2 cups milk (500 mL) 315 mL
OR
2 cups mashed potatoes, made pourable with extra milk 475 mL
3 to 4 tbsp grated parmesan cheese 45 to 60 mL
Preheat oven to 450°F/230°C. Lightly oil a 10-in/25-cm skillet. Scatter celery in pan; add chicken pieces, meaty side up; sprinkle with salt and pepper.
Make instant potatoes for 4 people, following package directions but using 2 cups/500 mL milk until almost liquid OR prepare mashed potatoes the same way.
Pour mixture over chicken and sprinkle with cheese.
Bake 20-25 minutes on 350°F/180°C until golden brown.
Chef's Note
THIS IS SO GOOD, I HAVE TO DOUBLE THIS RECIPE!!!
4 chicken breast halves 4
salt and pepper, to taste
1 1/3 cups instant mashed potatoes prepared with 2 cups milk (500 mL) 315 mL
OR
2 cups mashed potatoes, made pourable with extra milk 475 mL
3 to 4 tbsp grated parmesan cheese 45 to 60 mL
Preheat oven to 450°F/230°C. Lightly oil a 10-in/25-cm skillet. Scatter celery in pan; add chicken pieces, meaty side up; sprinkle with salt and pepper.
Make instant potatoes for 4 people, following package directions but using 2 cups/500 mL milk until almost liquid OR prepare mashed potatoes the same way.
Pour mixture over chicken and sprinkle with cheese.
Bake 20-25 minutes on 350°F/180°C until golden brown.
Chef's Note
THIS IS SO GOOD, I HAVE TO DOUBLE THIS RECIPE!!!
