Baked Chicken with Potatoes Au Gratin

by April Reinhardt
(last updated February 13, 2013)

If your guests or family don't care for Italian seasoning, you could substitute corn flakes for the breadcrumbs, and French or Catalina salad dressing for the Caesar salad dressing. If you do use a tomato-based dressing, your chicken will taste more like barbeque than simple baked chicken.

Baked Chicken Ingredients

  • 1 cup Caesar salad dressing
  • 1-1/2 cups of Italian bread crumbs
  • 1/2 cup of grated Parmesan cheese
  • 4 boneless skinless chicken breasts

Baked Chicken Directions

Preheat your oven to 360 degrees. Prepare a 9" x 13" by spraying it with non-stick cooking spray. Pour the dressing into a glass pie plate. Pour the breadcrumbs into a separate pie plate. Dip a chicken breast into the dressing, and then into the breadcrumbs, coating well on all sides. Place the chicken into the baking dish and then continue to coat the remaining chicken breasts, placing them all into the baking dish. Bake the chicken for 40 minutes and allow it to rest for 10 minutes before serving.

Potatoes Au Gratin Ingredients

  • 6 large baking potatoes
  • 1-1/2 cups of milk
  • 1 small diced onion
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of shredded Cheddar cheese
  • 1 teaspoon of prepared minced garlic

Potatoes Au Gratin Directions

Wash and peel the potatoes and then slice them very thin. After rinsing, place them into a large pot, cover with water, and bring to a boil. Continue boiling for 2 minutes. Pour them into a colander in your sink and rinse them with cold water. Preheat your oven to 350 degrees. Prepare a two-quart baking dish by spraying it with non-stick cooking spray. In a pan, melt the butter over low heat and then add the onion and sauté over medium heat until the onions are transparent.

Slowly stir in the flour and then gradually add the milk, all the while stirring with a wire whisk. Increase the temperature slightly and continue cooking until the sauce thickens. Remove from heat and add the cheese. Stir until the cheese melts and the sauce is smooth. Arrange the sliced potatoes into the baking dish and pour the sauce evenly over them. Cover the dish and cook for 40 minutes or until the potatoes are tender.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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