So, here is a wonderful recipe that we enjoyed not too long ago, from the "Cooking With Paula Deen" magazine, July/August 2010 edition, titled "OVEN-FRIED POTATO CHIP-CRUSTED CHICKEN"...needless to say, it was heavenly, and I only wish that I could have fed it to the people who really need it. Perhaps someday I will have that opportunity. Until then, we will continue to contribute locally to the hungry from the costs of our cooking, and hopefully make some sort of difference in that realm.
1/3 cup Dijon mustard
1/4 cup butter, melted
1 (5 oz.) bag thin and crispy potato chips, finely crushed
1 cup grated Parmesan cheese
2 Tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2-inch thickness
Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over baking sheet; spray with nonstick cooking spray.
In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips, cheese, rosemary, and salt.
Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack, and let stand for 20 minutes to set crust.
Bake for 35 to 50 minutes or until chicken is golden brown and cooked through. Let stand for 10 minutes before serving.