Baked Chicken Breast With Baked Potato

When I've had a busy day I like to make a dinner that I don't have to spend to much time over. This is so simple. You are going to bake the chicken and the potatoes at the same time so in one hour your dinner will be ready.

NEED:

One boneless, skinless chicken breast per person
One russet potato per person. *some stores carry "baking" potatoes. You don't specifically have to get those but you need a nice large potato.
One bag pre cut salad mix **check out the salad department at the grocery store. There are so many varieties to pick from
Pepper
Garlic Powder
Dried Parsley
Bread Crumbs ( I like Italian flavored)
Butter and or sour cream for the potatoes

Set the oven at 350 degrees.
Spray a shallow baking dish with cooking spray and place the chicken in it.
Sprinkle with pepper, and garlic powder ( if you have other spices you like add them or change these to your taste)
Very lightly coat with bread crumbs. I do not like a heavy coating and I don't cover the entire surface but a light coating on most of it will help retain moisture.
Sprinkle with dried parsley and set aside.

Wash the potatoes and cut a slice ( not overly deep ) lengthwise through the skin. Wrap each one in aluminum foil. Just enough foil to cover the potato will do.

Place the chicken and potatoes in the oven ( lay the potatoes on the rack. )

Set your timer for 1 hour.

When the timer goes off, shut off the oven and open the door. The chicken should set for a few minutes before served.
Place your bagged salad in a bowl. **you can add things to the basic salad, such as onion, cucumber, celery...whatever suits your taste.

Dinner is ready with very little work on your part.

** when baking potatoes, bake more than you need. Keep them wrapped, allow them to cool then toss them in the fridge. You can dice and fry them later for a fast side dish**

ENJOY!