Ingredients
4 large russet potatoes
Olive oil
Sea salt
3 large chicken breasts
1 bottle Sweet Baby Ray's BBQ sauce
4 squash
1 cup flour
2 eggs
Directions
Preheat oven to 425°. Line baking sheet with aluminum foil. Wash your potatoes with warm water, dry with towel, & place on baking sheet.
Stab each potato with a fork about 6 times. Drizzle potatoes with oil & sprinkle sea salt across the top.
Place in preheated oven for 1 hour. You will be adding the chicken to the oven later so place sheet accordingly.
Now time to prepare the chicken.
Cut off any unwanted fat & cut chicken breasts into thin slices.
Place in bowl & pour desired flavor of Sweet Baby Ray's BBQ sauce. Mix well. Place in fridge to marinate for 30 minutes.
Now time to prepare the squash.
Cut the tops & bottoms off. Slice into desired thickness.
Get 2 empty bowls. Crack & whisk 2 eggs together into one bowl. Scoop 1 cup of flour into the other bowl. Dip each slice of squash in the egg then place into the flour bowl. Cover with flour. Set aside for later.
Take chicken out of the fridge and place onto aluminum covered baking sheet. When potato timer gets down to 25 minutes, place chicken into the oven.
Prepare skillet with oil for squash. You want enough oil for the squash slices to be able to float. Once hot, place 6 or 7 slices into oil. Check with tongs to see when the bottom gets a golden brown then flip. When other side gets golden brown remove & place on a drying rack. Repeat until all squash slices are cooked.
Soon the timer will be going off & dinner is almost done!
Using a thermometer, make sure your chickens internal temperature is 165° before pulling out!
I sprinkled our squash with parmesan cheese & topped our potatoes with butter, sour cream, & cheese.
Serve & enjoy!
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