Potato & Cheese Casserole w/Panko Chicken

for the chicken- You Need:
any amount (it's up to you) chicken breast- cut into strips & marinated overnight (any marinade can be used. i made one using olive oil, vermouth, water, garlic, salt, red pepper, basil- etc etc)
1 egg (more for larger amounts of chicken)
1 cup Panko Bread Crumbs (" ")

Directions:
set the oven to 400°- line a broiler pan with foil & spray with cooking spray.
set up a "serving line" of sorts, for your chicken. dip the chicken in the egg & then roll in the bread crumbs & set it onto the pan. continue until all the chicken is finished.
cook the chicken for about 15-20 min (depending on thickness) and then pop it under the broiler for about 3 min (watch it!!!) until brown.

for the potato casserole- You Need:
2-3 large red/yellow potatoes
3/4-1ish cup whipping or heavy cream
1 1/2-2 cups shredded mozzerella
1 container fresh mozzerella balls (optional)
to taste: basil, salt, smoked paprika, onion powder, garlic powder
cornstarch

Directions:
1. cut the potatoes into chunks & boil until just tender- drain
2. in a baking dish- spray the dish with non-stick spray & pour about 1/2 cup cream into the bottom. sprinkle about 1/2 cup of cheese & half of the seasonings you plan to use, on top of the cream.
3. spread the potatoes into the dish & cover with the remaining cheese, spices & cream. then, following the direction on the box, pour in the cornstarch to your desired thickness (i used about a tablespoon or so of CS)
4. bake uncovered for about 30 min in a 400° oven until cheese is bubbly.

Enjoy! God Bless.