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1
Preheat the oven to 400 degrees.
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2
Place the potatoes in a medium sized bowl and spray the potatoes with cooking spray until the potatoes are lightly coated with the spray.
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3
Season with salt and pepper.
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4
* Arrange the seasoned potatoes in a single layer on a sheet pan.
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5
Bake 20-30 minutes until the potatoes are just beginning to show color and becoming crispy at the edges, flipping half way through.
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6
Remove the potatoes from the oven, allow them to cool slightly, and place in a shallow dish (like a pie plate).
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7
Reduce the oven temperature to 350 degrees.
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8
Meanwhile, whisk the eggs in a pie plate or shallow dish.
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9
In a separate pie plate, add the flour and season with salt and pepper.
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10
*.
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11
Pound each chicken breast until it is approximately 3/4 inches thick.
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12
Lightly season the breasts with salt and pepper.
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13
* Dredge each breast in the flour and then in the egg.
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14
Finally, coat each piece with the baked potato shreds, pressing the pieces into the chicken to ensure complete coverage.
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15
Place the coated chicken breasts on a baking rack over a baking sheet.
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16
Spritz the chicken with cooking spray.
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17
Bake at 350 degrees for 20-30 minutes or until the temperature reaches 165 degrees on an instant read thermometer.
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18
Enjoy!
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19
*If additional herbs and spices are being used, they can be added to the potatoes, flour mixture, or they can be sprinkled directly on the chicken.
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20
For extra flavor, they can be added at each step.
