KID NOTE: The kids did great with this meal. All the flavors were perfect and a little ketchup for the potatoes (fries) never hurts.
VEGETARIAN TIP: Use thinly sliced eggplant instead of chicken. Roll with mixture and roast in the oven at 400 for about 10 minutes.
GLUTEN MODIFICATIONS: Use gluten free breadcrumbs or crushed corn chex.
My hubby hates dark meat. I can use breasts right?!
Breasts should work perfectly.
Big hit with my family!!! They loved it!
Eggplant version was excellent and so easy!
Was a little curious why the chicken wasn’t seasoned but went along with it anyway. I’m glad I did. The chicken was AMAZING. So full of delicious flavor. This is a huge keeper!
This was awesome! Made it with thin chicken breast cutlets for family visiting. Thumbs up all around!!
This was a HUGE hit! Brian said we need this in out regular recipe rotation 🙂
Incredible! I made this on our craziest night of the week. I browned the potatoes and sat them aside. Then prepared the chicken but wrapped them with bacon. I browned the chicken in a hot skillet. I added the chicken with broth to my crockpot, layed foil on top then added the potatoes. I didn’t want the potatoes to get too soft. Cooked on medium 4 hours and it was perfection when we got home. Plates were practically linked!