POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
CHICKEN 'N' CHIPS
My husband, Chad, is always ready to try a new recipe, so I surprised him with this creamy chicken casserole sprinkled with crushed tortilla chips. He loves the flavor, and I like that it's the perfect size for our small family. -Kendra Schneider, Grifton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 575 calories, Fat 32g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1186mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
SPICY OVEN-BAKED CHICKEN & CHIPS
A midweek budget supper of roast chicken wings with homemade chips and Cajun spices
Provided by Katy Greenwood
Categories Main course
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk together the Cajun seasoning, vegetable oil, lime zest and juice. Toss the chips, wings and Cajun mixture together in batches, so that everything is well coated.
- Cover a large baking sheet with foil, then arrange the chips around the outside and the wings in the middle. Season and bake for 20 mins, then turn the chips and return to the oven for a further 20-25 mins until the chips and wings are golden. Serve with green salad, or coleslaw and ketchup.
Nutrition Facts : Calories 518 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
CHICKEN IN THE CHIPS
Make and share this Chicken in the chips recipe from Food.com.
Provided by ArtWork
Categories Lunch/Snacks
Time 45m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 7
Steps:
- combine chicken, soup, sour cream, salsa.
- layer mix,cheese and chips, two times.
- Put lid on and heat at 350 for 20-25 minutes or so untill cheese is bubbly.
- (this can be prepared on the stove top also cook on low/med).
CHICKEN CHIP BAKE
Cooked chicken mixed with celery, almonds, green onion and a lemony mayonnaise mixture, all baked together and topped with cheese and potato chip crumbs.
Provided by COBRA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, celery, almonds and green onion in a large bowl and mix well. In a separate bowl combine mayonnaise, lemon juice, salt and pepper and mix until creamy. Combine this mixture with the chicken mixture and stir all together.
- Place mixture in a 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.
- Remove from oven, cover with potato chip crumbs and cheese, and return to oven. Heat until cheese completely melts.
Nutrition Facts : Calories 1100.8 calories, Carbohydrate 14.2 g, Cholesterol 108.1 mg, Fat 106.4 g, Fiber 2.7 g, Protein 26.5 g, SaturatedFat 18.9 g, Sodium 813.6 mg, Sugar 3 g
QUICK ROAST CHICKEN & HOMEMADE OVEN CHIPS WITH KIEV BUTTER
Succulent roast chicken topped off with a paprika salt rub and crispy oven chips, a guaranteed family favourite
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
- For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
- Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
- Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
- Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
- Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
- First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
- For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
- Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
- Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
- Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
- Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 4.8 milligram of sodium
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SUPER ROAST CHICKEN & CHIPS | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Servings 8-10Total Time 2 hrsCategory MainsCalories 417 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. If your chicken has been refrigerated, let it come up to room temperature.Cut the unpeeled potatoes into 2cm-thick chips, then parboil in a pan of salted water with one of the whole lemons for 4 to 6 minutes.Drain in a colander (remove the lemon and set aside for the dressing), leave to steam dry for a couple of minutes, then shake them around a little to create rough edges – this will help to make them nice and crispy.Massage a little olive oil, sea salt and black pepper into the chicken.
- Halve the remaining lemon, then rub one half over the bird, before popping both halves into the cavity.
- Place the chicken, breast-side-down, directly on the grills in the middle of the oven – most of the fat is in the back of the bird, so this will allow the juices to run into the breast and keep all of the meat moist.
- Position a tray on the shelf below to catch the juices (you’ll need these for the chips), and roast the chicken for 1 hour 30 minutes, or until cooked through, turning the chicken over after 45 minutes to crisp up the rest of the skin.Once you have 30 minutes of cooking time left, add the parboiled chips and thyme to the tray with the chicken juices, stirring to coat.
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- 3 Process bread and parsley in a food processor to make breadcrumbs. Mix with parmesan and lemon pepper in a dish.
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4/5 Total Time 1 hr 20 minsServings 4
- Preheat the oven to 375° and line 2 baking sheets with parchment paper. In a small saucepan, combine the vegetable oil with the sliced garlic and cook over moderate heat, stirring often, until the garlic is golden and crisp, about 8 minutes. Using a slotted spoon, transfer the garlic chips to paper towels to drain.
- Spread out the chicken skin in a flat single layer on the prepared baking sheets and season lightly with salt and togarashi. Top the chicken skin with another sheet of parchment paper and another baking sheet to weigh it down. Bake for 40 to 50 minutes, until the skins are golden and crisp; rotate the baking sheets from front to back and top to bottom halfway through baking.
- Transfer the crispy chicken skins to paper towels to drain. Lightly brush with whole-grain mustard and transfer to a serving bowl. Drizzle lightly with honey, garnish with the garlic chips and lime zest and serve.
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Cuisine AmericanTotal Time 1 hr 5 minsCategory Appetizer, SnackCalories 43 per serving
- Preheat your oven to 350°F (205° C). Season chicken breast with 1/4 tsp salt and 1/4 tsp black pepper and 1/8 tsp garlic powder. Bake for 20 mins.
- In a food processor, add cooked chicken breast and all other ingredients. Blend until you get a very smooth paste.
- Line 2 baking sheets with parchment paper. Using the back of a small spoon, spread super thin circles, about 2.5” round onto the baking sheet.
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