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Use chicken breasts.
Use mushrooms.
Provide yellow pepper.
You need medium sized potatoes.
You need Butter.
You need to prepare Milk.
Prepare crushed garlic.
You need chives.
Provide White pepper.
Prepare Salt.
Use Chicken stock.
You need to prepare Portuguese chicken spice.
Provide Olive oil.
Use Fresh coriander.
You need sour cream.
Use Knorr classic white sauce.
You need to prepare Feta cheese.

This baked chicken and potatoes recipe calls for bone-in chicken breasts, which tend to have a bit more flavor than boneless chicken breasts. The bone adds flavor to the meat while it cooks. As a bonus, bone-in meat is usually cheaper than boneless cuts at the store. How To Bake Chicken Breasts: Alright, so here's the secret!

Wash potatoes and oven bake for 45 minutes or microwave for 10 to 15 minutes depending on size.
Chop onions, yellow pepper and mushrooms.
Finely chop chives.
Melt 3 tablespoons of butter in a pan and spice chicken with Portuguese chicken spice,fry chicken breasts on low heat until cooked.
In a saucepan with olive oil, fry onions, garlic, mushrooms, pepper, Brussels sprouts and chives. Add coriander.
Cook for about 15 minutes.
Add milk and sour cream and simmer on very low heat.
Add Knorr classic white sauce and simmer on low heat.
Plate 2 potatoes cut open, chicken breast, and pour sauce over both, finishing with crumbling feta cheese over the meal.
Serve with a salad of your choice.

But nothing gives baked chicken breasts more flavor and more crunch than a coating of crushed potato chips. We cut the chicken breasts in half lengthwise so they're thinner and therefore cook faster and more evenly. My husband likes to give them a light tenderization with our little kitchen. Serve the baked chicken and potatoes with vegetables or with a salad to make it a complete meal. I made this recipe with chicken thighs, you can replace them with chicken breasts, drumsticks or with a combination of the three.

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