Tater Baked Chicken

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Title: TATER BAKED CHICKEN
Categories: Poultry, Main dish, Quick, Chicken
Yield: 4 servings

2 Chicken breasts
1/2 c Parmesan cheese; freshly
-grated
1/2 c Instant potato flakes
Yogurt; plain to cover
-breasts
Pam; sprayed in pan

Slather yogurt onto chicken pieces, with or without
skin and then dredge in mixture of Parmesan cheese and
instant potato flakes. I baked in a 375 degree oven
for about 1/2 hour and do NOT turn.

NOTE: The original 'tater baked chicken' was Guy
Attwood's' recipe. I have always covered chicken and
fish with YOGURT for baking or broiling in this manner
and used flavored bread crumbs. This cheese/potato
mixture makes a different taste treat. It is
WONDERFUL!! Crispy and not at all fatty. This is a new
household favorite.

SOURCE: A Jewish Mother's Cookbook; Author, Elaine
Radis; published on disk by ONE COMMAND SOFTWARE, 1995.

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