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Print this Recipe    Potato Walnut

Potato Walnut Chicken

handful black walnuts
handful white and currant raisins
1 to 2 sticks celery, chopped into 1/4 inch bits
4 chicken breast halves
1 box instant potatoes
2 Tbsps. butter

Select a large cast iron skillet and spray with Pam. In the bottom
of the skillet, scatter a generous handful of black walnuts, and
the same amount of raisins.

Chop a stick or two of celery into 1/4 inch bits and scatter them
around the skillet bottom too. The bottom of the skillet should be
fairly evenly covered. Arrange 4 chicken breast halves evenly on
top of the raisins, nuts and celery. Prepare instant potatoes using
2% milk instead of water. Add enough milk to make the mixture almost
pourable. Be sure to add a couple of tablespoons of butter and stir
it in good. Cover the chicken with a thick layer of the potato
mixture. Generously sprinkle shredded Parmesan or Ramano cheese.
Lightly sprinkle the top with paprika. Bake at 350 degrees for
about 45 minutes. Serve in the skillet.

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