29 Dec ‘Fried’ Chicken with Garlic Potato Fries
Estimated Total Prep Time: 25 minutes
NUTRITIONAL INFO (per serving)
Total Protein: 35 grams
Total Carbs: 86 grams
Total Fat: 5 grams
Saturated Fat: 1 grams
Total Fiber: 7 grams
4 fingerling potatoes (medium-sized, about 7 oz each), washed and scrubbed
Salt and pepper
1 head garlic
1 lb boneless, skinless chicken breast, uncooked
2 cups flour
1 cup egg substitute, poured into wide bowl
2 cups seasoned bread crumbs
Coat baking sheet with nonstick spray. Slice fingerling potatoes into ¼-inch rounds and spread onto tray. Sprinkle salt and pepper to taste, and coat tops of slices with nonstick spray.
Slice off the garlic top (stem attached) and put on top of a sheet of aluminum foil. Spray garlic with nonstick spray and wrap foil around it. Place on sheet next to potatoes and bake at 375 degrees F. Bake until potatoes are golden brown or desired crispness.
While potatoes are baking, heat a large skillet on medium-high. Coat with nonstick spray (about 1-second spray). Add salt and pepper to bread crumbs on a plate or in a wide bowl. Pour flour onto a plate or into a wide bowl. Coat chicken with flour, then egg wash, and finally bread crumbs. Cook chicken for approximately 8 to10 minutes each side.
Put potatoes into serving bowl and squeeze softened garlic out of skin, onto potatoes. Mix gently and serve alongside chicken.