Chicken, Carrots and Potatoes

• 4 chicken breasts
• 1 egg
• 1/2 cup grated Parmesean cheese
• 1 cup bread
• cornflake crumbs
• Oil
• 4 servings carrots
• 4 servings potatoes
• Milk
• Butter

1. Vegetables: Peel and cut up the carrots into little circles.
2. Put them into a pot full of water.
3. Peel and cut up the potatoes into quarters.
4. Put them into a pot full of water.
5. Turn on the heat to maximum.
6. (Turn the heat down to medium when it starts to boil.)
7. When the potatoes are done, drain them, add the milk and butter, then use a masher to mash them up.
8. Chicken (Start this as soon as you start the Vegtables): Put some oil in a baking dish and place that in an oven preheated to 180C or 350F.
9. Cut of any fat on the chicken breasts.
10. Beat the egg in a bowl.
11. On a plate, mix together the parmesean and crumbs.
12. Dip the chicken breasts one at a time into the egg and then coat them in the crumb and cheese mixture.
13. Take out your baking dish, and place your chicken side-by-side.
14. Put it back into the oven and cook for about 20 minutes.

chicken breasts, egg, parmesean cheese, bread, cornflake crumbs, oil, carrots, potatoes, milk, butter

Taken from www.foodgeeks.com/recipes/17676 (may not work)