Post by JJ Judkins on Aug 20, 2003 23:00:02 GMT -6
Potato Chip Chicken
• Four 6- to 8-ounce chicken cutlets (you can use also use chicken breasts or chicken thighs with bones, if desired)
• 6 ounces potato chips
• 1 clove garlic, minced
• 4 tablespoons of butter
• 1/4 tsp. ground black pepper
Preheat oven to 450 degrees F.
Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.
Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.
Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes. Serves 4
Robin's Mashed Potatoes
• 3 pounds of red bliss potatoes
• 1 tablespoon of salt
• 1 cup of half-and-half
• 4 tablepoons of sweet butter, melted
• 1 teaspoon salt
• 1/2 teaspoon of ground black pepper
• Chicken broth, 4 cups (or enough to cover potatoes)
Peel and slice potatoes 1/2 inch thick.
Place potatoes in large pot and cover with chicken broth. Add 1 tablespoon of salt. Cover with lid and place over high heat. Simmer potatoes 15-20 minutes, until tender. Drain potatoes in a colander.
Place half-and-half in pot and bring to a boil. Add melted butter. Add the potatoes back to the pot and turn off heat. Mash potatoes with a masher until potatoes are smooth. Stir in salt and pepper. Serve with Potato Chip Chicken. Serves 4.
• Four 6- to 8-ounce chicken cutlets (you can use also use chicken breasts or chicken thighs with bones, if desired)
• 6 ounces potato chips
• 1 clove garlic, minced
• 4 tablespoons of butter
• 1/4 tsp. ground black pepper
Preheat oven to 450 degrees F.
Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.
Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.
Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes. Serves 4
Robin's Mashed Potatoes
• 3 pounds of red bliss potatoes
• 1 tablespoon of salt
• 1 cup of half-and-half
• 4 tablepoons of sweet butter, melted
• 1 teaspoon salt
• 1/2 teaspoon of ground black pepper
• Chicken broth, 4 cups (or enough to cover potatoes)
Peel and slice potatoes 1/2 inch thick.
Place potatoes in large pot and cover with chicken broth. Add 1 tablespoon of salt. Cover with lid and place over high heat. Simmer potatoes 15-20 minutes, until tender. Drain potatoes in a colander.
Place half-and-half in pot and bring to a boil. Add melted butter. Add the potatoes back to the pot and turn off heat. Mash potatoes with a masher until potatoes are smooth. Stir in salt and pepper. Serve with Potato Chip Chicken. Serves 4.