31
Oct
Potatoes should be very thin about 18-inch. Then ladle 13 of your sauce mixture and lightly sprinkle with the sharp cheddar.
Transfer the baking dish to the oven and bake for.
Chicken breast and scalloped potatoes recipe. Spread prepared potatoes in a 9x13 inch baking dish. Put chicken breasts bone side down on top of the potatoes. Make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes.
Remove cover and bake for. Preheat oven to 425 degrees Fahrenheit. Cut the chicken into 12 inch pieces and toss with basil garlic powder oregano salt and 12 cup of mayonnaise.
Spread evenly on the bottom of a 9x12. Preheat oven to 350 to 375 degrees. Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
Lay half of the potato slices on the bottom of the dish. Sprinkle evenly with flour garlic and chicken. Top with remaining potato slices.
In a medium bowl whisk together cream broth nutmeg salt and pepper. Pour over the potato layers. Dice the skinless boneless chicken breasts about 34 of an inch place all the cubed chicken in an layer on top of the mushrooms in the casserole pan.
Add the rest of the rest of the thinly sliced mushrooms in an layer on top of the chicken. Preheat oven to 400F and rub the inside of a 9x12-inch baking dish with butter. Arrange sliced potatoes in the bottom of baking dish.
Potatoes should be very thin about 18-inch. Arrange the chicken thighs on top of the potato mixture. Sprinkle the panko mixure over the chicken.
Transfer the baking dish to the oven and bake for. Cook chicken breast over medium heat until cooked through. Set aside to cool until it can be handled.
Preheat oven to 350 and grease a 139 baking pan. In a mixing bowl whisk together sour cream heavy cream thyme Dijon mustard and salt. Next layer your scalloped potatoes by adding one layer of your thinly sliced poatoes on a lightly butter pan.
Then ladle 13 of your sauce mixture and lightly sprinkle with the sharp cheddar. Slice chicken breast down the middle 34 of the way so that you can open the chicken breast like a book. On a cutting board lay a piece of plastic wrap that is at least 4x the size of chicken breast.
Lay the opened chicken breast in middle of plastic wrap and then top with another piece of plastic wrap the same size as the first one. With a meat mallet or heavy bottomed.