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Ingredients
8 Boneless, skinless chicken thighs
1/3 Cup cultured buttermilk
1 Tablespoon olive oil
2 Tablespoons seasoned rice vinegar
3 Tablespoons Dijon mustard
1 Medium baking potato, peeled and shredded
1 Medium yam, peeled and shredded
1/4 Cup brown sugar
1/4 Cup seasoned bread crumbs
2 Tablespoons parsley flakes
Instructions
In medium bowl, place chicken and buttermilk; cover and marinate in refrigerator 15 minutes. In a small bowl, whisk together olive oil, vinegar and mustard; place in large fry pan and add chicken in single layer. Saut� over medium heat 6 minutes per side. Transfer chicken, meatiest side up, to 13x9x2-inch baking dish lined with foil. In medium bowl, mix together baking potato, yam, brown sugar, bread crumbs and parsley flakes; spoon evenly over chicken. Bake in 350 degree F. oven about 45 minutes or until chicken is fork tender. Garnish with red leaf lettuce.