Evening Edge
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BBQ Chicken and Cheesy Hash Browns
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Cuisine: Barbecue
Suzan Sherburn of Atlanta, one of our most creative 5:30 Challenge contributors, sent in a variation of a recipe that she got from a bag of shredded potatoes. We played around with it to trim the cooking time. Bags of ready-cut potatoes, found in the refrigerated section of the supermarket, make putting this dinner together a snap. I like hash browns crispier, so I bake them in a lightly greased, rimmed 10-by-15-inch jellyroll pan. If you like them softer, use a 9-by-13-inch pan.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 (20-ounce) package refrigerated hash browns (shredded potatoes)
1/2 onion, finely chopped
1 1/4 cups shredded cheddar cheese, divided
4 skinless, boneless chicken breasts, pounded to uniform thickness
3/4 cup barbecue sauce
Instructions:
Preheat oven to 425 degrees and place one rack in top position closest to the broiler.
In a well-greased 10-by-15-inch jellyroll pan, add potatoes, onion and 1 cup cheese and season with salt and pepper. Mix to coat potatoes with oil and spread mixture over bottom of pan. Top with chicken. Brush chicken with barbecue sauce and sprinkle with remaining cheese. Bake for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pan and cover with foil. Turn heat to broil. Put potatoes under the broiler and cook until crispy, turning pan if necessary for even browning. If necessary, rewarm chicken under broiler for 1 to 2 minutes just before serving.
In a well-greased 10-by-15-inch jellyroll pan, add potatoes, onion and 1 cup cheese and season with salt and pepper. Mix to coat potatoes with oil and spread mixture over bottom of pan. Top with chicken. Brush chicken with barbecue sauce and sprinkle with remaining cheese. Bake for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pan and cover with foil. Turn heat to broil. Put potatoes under the broiler and cook until crispy, turning pan if necessary for even browning. If necessary, rewarm chicken under broiler for 1 to 2 minutes just before serving.
Notes:
I like hash browns crispier, so I bake them in a lightly greased, rimmed 10-by-15-inch jellyroll pan. If you like them softer, use a 9-by-13-inch pan.
Nutrition:
Per serving: 424 calories (percent of calories from fat, 32), 39 grams protein, 33 grams carbohydrates, 3 grams fiber, 15 grams fat (8 grams saturated), 103 milligrams cholesterol, 706 milligrams sodium.
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