This cheesy potato chicken recipe is also good as an appetizer. I served this as an appetizer during one of the dinners with my brother and his family. They couldn’t stop munching on this. My nephew even asked if he could bring home the leftovers. I agreed of course. But I am pretty sure he wasn’t the only one who munched on the leftovers when they came home.
One of our friends from Wonky Wonderful has this to say about the recipe:
“We usually think of potatoes as a side for beef. But trust me, potatoes with chicken should be on your menu!”
I am the type of person who likes to go out of the usual. As long as it tastes good, I am all for it. And in this recipe, chicken does taste good with potatoes!
Ingredients
1 lb Baby Dutch Yellow Potatoes – quartered
4 Tablespoons Bertolli Olive Oil – divided
Pinch Salt/Pepper
1/2 Bag Garlic Herb Foster Farms Saute Ready (approx 3/4 lb chicken breast chunks)
1 Red Bell Pepper – chopped
1/2 Cup Sargento Shredded Mozzarella Cheese
Instructions
- Toss potatoes with 2 Tb olive oil, salt and pepper.
- Heat 2 Tb olive oil in large nonstick saute pan over medium heat.
- Transfer potatoes to pan and fry for 20 minutes or until golden brown. Stir every 4-5 minutes.
- Increase heat slightly and add Foster Farms Saute Ready. Push chicken to bottom of pan to ensure even cooking.
- Add chopped bell pepper.
- Saute 10-15 minutes or until chicken is cooked through (165°)
- Top with mozzarella. Melt. Remove from heat and salt/pepper to taste.
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Quick Tip: If you can’t find Fresh Farms Saute Ready, you can use raw frozen cubed chicken. If you use frozen grilled chicken the cooking time may have to be adjusted.
Thanks again to Wonky Wonderful for this amazing recipe.
