Oven-Fried Chicken Breasts With New Potatoes

1. 1

   Heat oven to 375u00b0F.

2. 2

   Place chicken breasts between layers of plastic wrap or waxed paper; pound to 1/2-inch thick and set aside.

3. 3

   In a shallow dish, combine bread crumbs, salt and paprika on a plate.

4. 4

   Season chicken breasts with salt and pepper; dip into beaten egg, then coat with bread crumb mixture.

5. 5

   Place in an oven-proof dish and bake until lightly brown, crisp and no longer pink on the inside.

6. 6

   Meanwhile cook the potatoes in water to cover until they are tender but not mushy, about 12 minutes. Drain, toss with butter and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.