Potato Crusted Chicken Breast with Tropical Fruit Salsa
What Do You Think? Your Rating:

All fields are required.

Thank you for sharing your thoughts.

Potato Crusted Chicken Breast with Tropical Fruit Salsa

Potato Crusted Chicken Breast with Tropical Fruit Salsa

Serves 5 | Prep/Cook Time: 1 Hr 30 Min
  • Calories 450
  • Protein 35g
  • Sodium 1800mg
  • Sat.Fat 1g
  • Sugar 12g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 450
% Daily Value*
Total Fat 13g 20 %
Saturated Fat 1g 8 %
Cholesterol 80g 27 %
Sodium 1800mg 75 %
Total Carbs 49g 16 %
Dietary Fiber 4g 16 %
Sugars 12g
Protein 35g
Vitamin A 10%
Vitamin C 100%
Calcium 4%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Coupon
1 cup all purpose flour
Coupon
2 whole eggs
Coupon
1/4 cup milk
Coupon
1 cup instant mashed potatoes
Coupon
1/4 cup vegetable oil
Coupon
1/2 tablespoon cracked black pepper
Coupon
1/2 cup mango, diced
Coupon
1/2 cup papaya, diced
Coupon
1 cup pineapple, diced
Coupon
3 tablespoons roasted red pepper, diced
Coupon
1 tablespoon honey
Coupon
1 lime, juiced
Coupon
2 tablespoons cilantro, chopped
Coupon
Salt and pepper to taste
Coupon
Instructions
1 Season both side of chicken breasts with salt and pepper. Place the flour in shallow dish. In the separate bowl whisk the milk and eggs together until smooth. Dredge the chicken breasts in flour, shake off any excess flour, and submerge in egg mixture.

TIP: Serve salsa on the side, so the crust on the chicken remains crisp.

2 Pour instant mashed potatoes in a dish and transfer chicken from egg mixture to instant potatoes. Make sure the potatoes adhere to all sides of the chicken breast.
3 Heat a large skillet over medium-high heat. Once hot, add the vegetable oil and then the chicken breasts. Place all pieces of chicken in the pan and reduce heat to medium-low. Brown evenly on first side for 2-3 minutes, flip and cook for another 2-3 minutes until both sides are golden brown.
4 Transfer chicken to a non-stick baking dish and finish cooking in a 375°F preheated oven until the outside is crispy and then chicken reaches an internal temperature of 170°F.
5 For the salsa, mix the remaining ingredients together in a large bowl. Refrigerate for at least 1 hour before serving.
Rated NaN/5 based on 0 customer reviews
Serves 5 https://www.perdue.com/recipeimages/potatochicken367x300_thumb.jpg https://www.perdue.com/recipeimages/potatochicken367x300_thumb.jpg

Hi! Is there anything we can help you find?

x

Need help finding something?

Our hours of operation are from 9.00 AM to 6:30 pm EST, Monday - Friday.

Please contact us or text us at 1.800.4Perdue (1.800.473.7383).

Sign up for recipes and more!