Savory Herb Crusted Chicken With Zucchini Hash Browns

Photo: Kristi Rimkus

Ingredients

2 cups O’Brien Potatoes, frozen

1/2 medium red bell (capsicum) peppers, chopped

1/2 medium zucchini, chopped

1 clove garlic, minced

1 tablespoon olive oil

8 ounces boneless skinless chicken breast, pounded to an even thickness

1/2 cup nonfat plain yogurt

2 tablespoons nonfat milk

1 tablespoon rosemary, minced

2 tablespoons chives, finely chopped

2 tablespoons parsley, finely chopped

1/2 cup panko bread crumbs

1/4 teaspoon salt

1/8 teaspoon pepper

Preparation

Preheat oven to 400.

Heat oil in non-stick skillet over medium heat. Add hashbrowns and red pepper. Cook for 5 – 6 minutes until pepper is softened and hash browns have thawed and are beginning to brown.

Add garlic, zucchini and a pinch of salt and pepper to the hashbrowns and stir together.

Place skillet in the oven. Bake for 15 – 20 minutes until hashbrowns are cooked and lightly browned.

Combine yogurt and milk in one dish, and panko, rosemary, chives, parsley and salt and pepper in another dish.

Dredge chicken in yogurt, and then press into panko mixture.

Spray a non-stick cookie sheet with cooking spray and place chicken on the cookie sheet. Spray the top of chicken breasts with cooking spray. Bake for 15 – 20 minutes (depending on how thick your chicken is) until chicken is a few minutes from done. Meat should no longer be pink.

Turn on broiler and brown the tops of the chicken.