Yield: 1 servings
|1 small||Stalk celery, sliced inch thick|
|4 \N||Chicken breast halves, deboned (and skinned if desired Salt and pepper to taste|
|1⅓ cup||Instant mashed potatoes made with 2 cups milk or 3 cups fresh mashed potatoes, made practically pourable with extra milk 4 tablespoons Parmesan cheese|
Preheat oven to 450!F. Lightly oil or use non stick cooking spray to coat 10 inch cast-iron frying pan. Scatter celery slices in pan; add chicken breasts, meaty side up; sprinkle with salt and pepper. Make instant mashed potatoes for four, following package directions but using 2 cups milk instead of the l/3-⅔ cup called for; or thin fresh mashed potatoes with extra milk until almost liquid. Pour potato mixture over chicken and sprinkle with Parmesan cheese. Bake 20-25 minutes or until potatoes are nicely browned. Makes four servings.
Nutrients (without chicken skin): calories 334, protein 33⅕ grams, fat 13.9 grams, cholesterol 89 mg, fiber I gram, sodium 623 mg.
(For a nice crunchiness substitute '¼ cup walnuts or water chestnuts for celery.
For a more delicate texture try ¼ cup currants and raisins; you'll have a sweet sort of gravy on the bottom of the panQthis is my favorite. Dish can also be made with bone-in turkey or chicken breasts, but add about 10 minutes to baking time.) From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By SERGE CYR On 11-24-95