..that I could capture just how juicy this chicken turned out!! Tender & juicy on the inside, nicely crispy on the outside..Absolutely magnificent (if I do say so myself!!)
So I made the mashed potato flake chicken instead of the Hawaiian Chicken (thought I had one more can of pineapple in my cabinets, but all I saw was, like, 4 cans of fruit cocktail). I also did something different with the potato flakes, so I'm not sure how it'll affect the nutritional info. To the best of my guesstimation, here's what I did:
1 envelope of mashed potato flakes
1/4 C Panko bread crumbs
1/2 T garlic powder, divided
1/2 T onion powder, divided
1/2 T crushed red pepper flakes
1 t ground white pepper
2 T Greek yogurt
1/4 C Egg Beaters egg whites
2 boneless & skinless chicken breasts (or thighs)
Use a small food processor to combine the first six ingredients & pulse until coarse.
In mixing bowl, combine the yogurt & the egg whites with the other part of the divided spices. Beat with a fork or whisk until creamy & smooth (had I thought about it, I would've done this last nite & let the chicken marinate in the fridge overnite). But since I didn't do that, I placed the chicken in the mixture, tossed until it was well coated, and put it in the fridge for 30 mins.
Place the dry mixture in a shallow pan. Remove the chicken from the yogurt mixture & dredge it in the dry mixture. (At this point, I still had quite a bit of the yogurt mixture, so I double-dipped one of the chicken pieces, dipping it back in the yogurt mixture, then back in the dry again).
Spray some PAM (or similar nonstick spray) on a piece of foil & place on a baking dish, Bake @ 400 degrees for 15 mins. Reduce heat to 375 degrees & continue baking for another 20 mins. Remove from oven, fold the foil over the chicken, and return to the oven for five mins. Remove & let the chicken rest for a few minutes before serving.
Makes 2 servings (in my case, enough for lunch the next day!)