Chicken Chunk Dinner
|Frozen hash brown potato patty||1|
|Sour cream||1 Tablespoon|
|Parsley flakes||1⁄4 Teaspoon|
|Italian style dry bread crumbs||2 Tablespoon|
|Garlic salt||1⁄8 Teaspoon|
|Boneless skinless chicken breast half||3 Ounce|
|Grated parmesan cheese||1 Teaspoon|
Place potato patty on 9-inch plate.
Cover with microwavable paper towel and microwave on high (100%) until hot, 2 1/2 to 3 minutes; break up with fork.
Stir in sour cream, milk, dash of salt and pepper.
Mound potato mixture on plate; sprinkle with parsley.
Place margarine in custard cup.
Microwave uncovered on high (100%) until melted, 30 to 45 seconds.
Mix bread crumbs, garlic salt and paprika on waxed paper.
Cut chicken breast half into 1-inch pieces.
Dip chicken pieces into margarine; coat with crumb mixture.
Arrange on plate next to potatoes.
Place tomato, cut side up, on plate; sprinkle with dash of salt, pepper and the cheese.
Cover with microwavable paper towel and microwave on high (100%) until chicken is done, 2 1/2 to 3 minutes.