Oven Baked Chicken with Garlic Mashed Potatoes

I love digging in my old recipes and coming across ones that I haven’t made in a long time.  When I stumbled upon this I knew I needed to share it.  

I found this recipe in my very first recipe book I started when I was probably in my late teens or early twenties.  It was fun to look some of the magazine clippings I saved to see what inspired me back then and look at various recipe cards my mom wrote for me.  I found Oven Baked Chicken from my mom that was a recipe my Aunt Carol must have given her.  I remember when I was young and she would make this.  I haven’t had it in years so I was anxious to make this again.  

The best thing about eating something you haven’t had in a long time is it takes you back to another time, a place, an event. I love that food can have such an impact or our memories.  

This recipe is so simple to make.  I added a simple side of Garlic Mashed Potatoes and fresh cut green beans that I steamed to complete this meal.  The chicken is most, tender and full of flavor.  The Garlic Mashed Potatoes are insanely good and so simple to make.  I swear I could just eat the potatoes and I’d be a happy camper!  

Oven Baked Chicken

4 split chicken breasts
5 tablespoons milk
1 cup unseasoned bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Preheat oven at 325 degrees.  Line a cookie sheet with foil.  

Add milk to a shallow bowl.  In a large bowl combine bread crumbs, onion powder, garlic salt, paprika, salt,  and pepper.  Dip chicken in milk and roll in bread crumbs.  Place chicken on cookie sheet.  Place pats of butter on chicken and bake for 1 1/2 hours until juices run clear and internal temperature reaches 170 degrees.

Garlic Mashed Potatoes

3 pounds russert potatoes skins on cut in to wedges
5 whole garlic cloves, peeled
1/2 teaspoon salt
Salt and pepper to taste

In a large pot with water add potatoes, garlic and salt and bring to boil.  Cook potatoes until tender, about 25 minutes.  Drain water from potatoes and add milk and butter.  Using a potato masher, mash potatoes until desired consistency.  Add salt and pepper to taste.  


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