4 chicken breast halves, deboned (and skinned, if desired)

Salt and pepper to taste

1 to 1-1/3 cups instant mashed potatoes made with 2 cups milk

OR

3 cups freshly made mashed potatoes made very thin with extra milk

3 to 4 tablespoons Parmesan cheese

 

Preheat oven to 450 deg.  Lightly oil or use nonstick cooking spray to coat a 10-inch cast-iron skillet.  Scatter celery slices in pan; add chicken breasts, meaty side up; sprinkle with salt and pepper.

 

Make instant potatoes for four, following package directions, but using 2 cups milk instead of the 1/3-2/3 cup called for; or thin fresh mashed potatoes with extra milk until almost liquid.  Pour potato mixture over chicken and sprinkle with Parmesan cheese.  Bake 20-25 minutes or until potatoes are nicely browned.  They will rise around the chicken, light and fluffy with a little crispness on top.

 

Makes 4 servings; Per serving for skinless chicken:

Calories 334

Protein 33.2 g

Fat 13.9 g

Cholesterol 89 mg

Sodium 623 mg

 

*NOTE:  If you use bone-in chicken, add about 10 to 15 minutes to baking time.