Sweet and Sour Chicken

Gosh, I didn't want to post this, the pictures just don't do this meal any justice :o( But I couldn't resist not sharing a GREAT meal with you. So that being said, if you want to see more eye appealing images check out the Brown Eyed Baker's blog where I found this recipe!

This meal was so delicious! I really couldn't believe how easy it was to get that great Chinese take-out meal at home. I had no idea that it would turn out this good. I love take-out Chinese. I try not to get it that often because I always pig out and then feel like complete crap afterwords! This meal was perfect, it made about 4 servings, so I had just enough to take for leftovers the next day!!

I served mine with Jasmine Rice and Sugar Snap Peas, but you could certainly use brown rice (or even some homemade fried rice) and your vegetable of choice. If you don't have anything planned for dinner, and happen to have these ingredients on hand, please RUSH home and make this meal tonight!!! It is incredibly delicious!!! You won't want take-out again!

Sweet and Sour Chicken

(from Brown Eyed Baker)

For the Chicken:

3-4 boneless, skinless chicken breasts, cut into 1 inch chunks

Salt and pepper, to taste

1 cup cornstarch

2 eggs, slightly beaten

¼ cup canola oil

For the Sauce:

¾ cup sugar

4 tablespoons ketchup

½ cup vinegar (preferably rice or white)

1 tablespoon soy sauce

1 teaspoon garlic powder

Preheat oven to 325 degrees.

Season chicken with salt and pepper.

Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

Place the chicken in a single layer in a 9×13 baking dish.

Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

Bake for 1 hour, turning the chicken every 15 minutes.

Peanut Butter Chicken Tender Skewers

I used to get the magazine "Cooking for 2", a sub magazine of "Taste of Home". I love both magazines, they are always filled with such great recipes. I especially loved "Cooking for 2" because it is just me and my husband and we don't always want a whole lot of leftovers!


I have had this recipe bookmarked for quite some time now, just waiting for the perfect occasion! When I got my crazy urge to have cole slaw the other weekend I decided that it would be great to have something grilled to go with it. So I went to my cookbooks and starting look through my "must make" recipes! I was so excited when I came to the Peanut Butter Chicken Tender Skewers, because not only did I have all the ingredients (well except the ginger root) but I LOVE peanut butter!! I also thought that this would pair perfectly with some nice cold refreshing cole slaw!






Now it seems like lately there is a story that goes along with my dishes...and that was the case again when it came to making these skewers! Hey at least I keep people on their toes!! I have been known to make a mess in the kitchen when I cook/bake! It just seems like I can't be in my kitchen cooking without making some kind of mess...I call it art, but my husband doesn't like it so much!!! ;o)

On this particular day, I just happened to be looking through my cookbook on my glass top stove. When I finally decided on a recipe, I started to get all my ingredients out. I turned on the stove and proceeded to make the peanut butter sauce. A few minutes went by and I kept stirring the sauce wondering why the peanut butter wasn't melting properly, and my sauce wasn't turning in to a nice thin smooth sauce ... more like a clumpy thick mess! Then sure enough *sniff sniff*, I noticed something smelled like it was burning! But it didn't make sense to me because my stupid sauce wasn't even cooking like it should be...that's when I looked down at my cookbook and thought OH CRAP (although I am sure I didn't say crap)! Yes my friends this idiot turned the wrong burner on! Luckily I didn't walk away and even more lucky...it didn't start a fire. But in a rush to move my cookbook, I burned my finger :o( AND IT HURT!! LOL Sooooo - moral of the story, DON'T BE AN IDIOT LIKE ME AND PUT YOUR COOKBOOK ON THE STOVE TOP! haha Good thing I have a glass top because it was easy to clean up!

On a side note, these were so easy to make and I couldn't believe how good they were!

Peanut Butter Chicken Tender Skewers

(adapted from Taste of Home)

1/4 cup water
1/4 cup creamy peanut butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger root (I didn't have this so I left it out)
2 boneless skinless chicken breast halves

In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving.

Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Serve with reserved sauce.

Lemon Thyme Garlic Roasted Chicken

I hope everyone had a great Easter! We had a fabulous one, and I can't wait to share all my recipes with you all...especially dessert! I was so sad this year that we couldn't be near family. Easter has always been one of my favorite holiday's. I decided to invite some friends over to the house this year who I knew didn't have any big plans either. I figured it would be nice to be with them since we all couldn't be at home.

My original plans involved a rack of Lamb, but it was SO EXPENSIVE that I decided to go with roasted chicken instead. I had several reasons for this:

1-I knew it would be fairly easy to throw together.
2-I could get a lot of "bang for my buck" by roasting two chickens.
3-There would be plenty of food.
And the main reason 4-LEFTOVERS!!! LOL I love roasted chicken leftovers! The possibilities for meals are endless!
My friend, who has a membership to Sam's Club, found these two beauties at 5 lbs. each for a total of $10!!! That's a steal! These chickens turned out so delicious! They were so unbelievably moist and the flavor was just delicious! I had lots of Thyme in my garden so I knew I wanted to do something with that...and lemon always pairs so nicely with Thyme. I am going to give you the recipe as I did for the two chickens, but you could certainly half it...or not so you can have the yummy leftovers. ;o)

Lemon Thyme Garlic Roasted Chicken

(recipe from the kitchen of Liesl)

2 5lb Chickens

8 Lemons (6 cut in half and 2 cut into thin slices)

10 Whole Garlic Cloves

LOTS OF THYME

Garlic Salt

Fresh Cracked Pepper

Preheat oven to 300 degrees. Place chickens in a large roaster. Stuff the cavities of each of the chickens with two lemons (that would be 4 lemon halves for each bird). Stuff 3 Garlic cloves into each bird as well as a handful of fresh Thyme. Repeat process: 2 more lemon halves, 2 garlic cloves, and more fresh Thyme. Sprinkle tops of Chicken with Garlic Salt and Fresh Cracked Pepper. Using the remaining slices of lemon, spread them over top of the chickens. Lay some extra Thyme springs on top of the lemon slices...this gives the skin a nice flavor.

Cover the pan with aluminium foil and place in oven for 3 hours. After the 3 hours is up, remove the aluminium foil and raise oven temp to 350 degrees. Cook chicken another 20 minutes just to get the skin a bit crispy. Chicken should reach an internal temperature of 160 degrees. Remove chicken from oven and let it sit for about 10 to 15 minutes before serving.

FYI-this flavor combination makes a GREAT gravy, so I highly suggest making a gravy out of its drippings.

Lemon Thyme Garlic Gravy

(recipe from the kitchen of Liesl)

2 Tablespoons Butter

2 Tablespoons Flour

2 Cups of the Chicken drippings

In a large saucepan melt butter. Whisk flour into butter creating a Roux. Once flour and butter are combined, slowly whisk in chicken drippings. Whisk until thickened.

I wanted to take a moment and let all you know that these great photos were taken by Kristen Wiltse. She is a great photographer! And of course that is why she was invited over for Easter dinner (JK) ... because every food blogger wants a great photographer around!!! LOL

Garlic Brown Sugar Chicken

One word...AMAZING! I saw this recipe on a new blog I started following Stephanie Cooks. I loved the ingredients that the recipe listed, but somehow it struck me as an odd combination. None-the-less, it got my interest enough that I wanted to make it! (Plus it was a weight watchers recipe so I figured it couldn't be that unhealthy!) I made this with the rice recipe that she posted as well, however, my pictures didn't turn out at all :o( But do make the rice as it was some of the best rice I have ever had!

The chicken was so moist inside and the brown sugar gave the outside a nice sweet crunch! It was so tasty and I can't wait to make this again!

Garlic Brown Sugar Chicken

(recipe from Stephanie Cooks)

Brown Sugar, 2 tsp unpacked

2 Chicken Breast

3 Garlic Cloves Minced (use less if you don't like as much garlic)

1 tablespoon Salted Butter

Salt and Fresh Ground Pepper

Melt the butter in a frying pan. Brown the garlic in the butter. Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it. When chicken is fully cooked add brown sugar on top of each breast (1 tsp per breast). Allow the brown sugar to melt into the chicken (about 5 minutes). Serve with your favorite carb, and veggie or salad...I highly recommend the garlic rice pilaf.

Garlic Rice Pilaf

(recipe from Stephanie Cooks)

1/4 cup white rice (not instant)

1/4 cup orzo

1-1.5 cups of chicken broth

Garlic powder to taste

Onion powder to taste

Olive Oil

Drizzle a couple teaspoons of olive oil in a small saucepan. Add the orzo and rice. Allow the rice mixture to lightly brown. Pour in the chicken broth and seasonings. Turn the heat down low, cover the sauce pan. Allow it to cook until the liquid absorbs (about 20 minutes), stirring occasionally.

Chicken, Rice and Bean Wrap

When I saw this recipe pop up in my Google Reader I knew I had to make it! I have been trying really hard to not be wasteful and use up what I have on hand before I make new trips to the grocery! (And I just so happened to have these ingredients laying around!) It sounded very delicious and really easy (which is just what I needed coming back from my vacation)!! I probably had this meal put together in under 20 minutes! I made a couple substitutions to the recipe because it was what I had on hand, but feel free to look at the original recipe here.

Chicken, Rice and Bean Wrap

(adapted from Proceed With Caution)

1 can red kidney beans, rinsed and drained

2 cups cooked brown rice

2 cups salsa (I think I ended up using a little more)

3 tablespoons taco seasoning

4 cups rotisserie chicken

1/2 cup shredded mexican cheese blend

dash of red pepper flakes (I added this because my husband and I like things spicy!)

8-12 tortillas ( I used sun dried tomato, because that is what I had)

Low fat sour cream for dipping

Combine all ingredients in a large bowl and mix well. Scoop into tortillas and fold into a burrito shape.

***This recipe made A LOT! I definitely had leftovers which was nice, but in the original recipe she talks about freezing the leftovers if you like...so check that out if you are interested.***

Light Chicken Parmesan

I love Italian food and I wish I didn't...carbs are not figure friendly!! I think between my husband and I we could really eat it at least 5 times a week! One of his favorite dishes is actually Chicken Parmesan. I saw this post on Erin's Food Files and was immediately drawn to it because it's a HEALTHY version!! I know what you all are thinking too...right Chicken Parmesan healthy?? But yes my friends that is the case, and very tasty too!! You know what else made this dish even more appealing? Upon reading Erin's post, I discovered that it is originally from Everyday Food!! Crazy right!?! Seriously this whole Everyday Food Magazine has changed my life...and my taste buds!! haha

This recipe called to only bread one side, BUT since you know it's "healthy" I couldn't resist breading both sides myself! But certainly feel free to only bread one. I am sure it would taste just as good, just not as crunchy! This meal was not a disappointment. I couldn't believe that a healthy Chicken Parmesan could taste THIS GOOD! It totally changed my outlook on the dish and in all honesty I don't think I would want to eat it any other way! All I have to say is look out Olive Garden, you ain't got nothing on Martha!! HAHA

Light Chicken Parmesan

(from Erin's Food Files, originally from Everyday Food)

2 slices whole-wheat sandwich bread, torn into pieces

1 tablespoon grated Parmesan cheese

1 teaspoon olive oil

Coarse salt and ground pepper

2 tablespoons all-purpose flour

1 large egg white

4 boneless, skinless chicken breast halves (6 to 8 ounces each)

3/4 cup shredded part-skim mozzarella (3 ounces)

1 can (28 ounces) whole peeled tomatoes in puree

1 garlic clove, minced

Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.

(I did both sides of my chicken here, but the original recipe calls for just one so that is what I posted, but feel free to coat how you like.) Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. (Mine took a little longer-like 20 minutes-I think my chicken breasts were a little thicker) Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.

Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

**Disclaimer-YES THIS WAS A LARGE PORTION!! BUT I HAD TO MAKE THE PICTURE LOOK GOOD!!! And no it was not consumed all in one sitting!!! LOL**

Chicken Paprikash

Ok so I have a confession to make *sighs* my Martha Stewart Magazine is seriously one of the best cooking magazines ever!! I never thought I would say that at all. I haven't really ever been a big fan of hers, but this magazine has forever changed me and my relationship with Ms. Martha!! You can just call us sisters from now on!!! HAHA Seriously though, I love Everyday Food! You must go check her magazine out if you haven't already. This recipe originally was called Turkey Paprikash, but I made a few adjustments of my own to the dish. I knew I would prefer chicken too, but you could certainly use boneless skinless turkey breast if you wanted. This dish was really tasty, and fairly healthy too! I particularly liked the fact that it wasn't a really heavy dinner. I hope you enjoy it!!

Chicken Paprikash

(adapted from Everyday Food a Martha Stewart Magazine)

coarse salt and pepper

8 ounces whole wheat egg noodles

2 small skinless boneless chicken breasts cut into 1 inch pieces

2 tablespoons sweet paprika

1 tablespoon olive oil

1 small onion chopped

1 14.5 ounce can of diced tomatoes in juice

1/2 cup reduced fat sour cream

In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss chicken pieces with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium heat. Working in batches, brown chicken, 3 to 5 minutes; transfer to a plate. Add onion to skillet. Cook, stirring, until tender, about 4 to 6 minutes.

Return chicken to skillet (along with any juices). Add tomatoes (with juice), 1 tablespoon paprika and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook until chicken is opaque, about 2 to 4 minutes.

Remove from heat and stir in sour cream. Season with salt and pepper. Serve paprikash over noodles.

Chicken Marsala with Herbed Linguine Pasta

For New Year's dinner, I decided to make something that would complement our white wine choices!! I was browsing my cookbooks and stumbled across this Chicken Marsala recipe. I have made this before and really liked it. So we decided to make it again for New Year's dinner! The pasta recipe actually calls for using angel hair pasta, but my husband really wanted linguine so we tried that this time. I got this recipe from one of my Taste of Home magazines. Taste of Home always has great recipes that are low maintenance. The mushrooms add such a great flavor to this dish.

Chicken Marsala

(adapted from Taste of Home Magazine)

2 boneless skinless chicken breasts

2 tablespoons all-purpose flour

3/4 teaspoon minced fresh basil

dash of salt and pepper

2 tablespoons butter, divided

2 1/4 cups sliced mushrooms

2 garlic cloves minced

1/2 cup white wine (Marsala Wine or you could use Chicken Stock) (I used Pinot Grigo since that is what I had at home and I loved it!)

1 1/2 teaspoons lemon juice

2 tablespoons parmesan cheese

Flatten chicken to 1/2 in thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken one piece at a time, and shake to coat.

In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms and garlic in remaining butter for 4-5 minutes or until tender. Add the wine or stock and lemon juice, stirring to loosen browned bits from pan. Bring to a boil. Cook until liquid is reduced by a third.

Return chicken to pan. Sprinkle with parmesan cheese. Reduce heat. Simmer uncovered for 1-2 minutes or until heated through.

Herbed Linguine (or Angel Hair) Pasta

(adapted from Taste of Home Magazine)

3 ounces uncooked Linguine or Angel Hair pasta

2 garlic cloves minced

1 tablespoon olive oil

1 tablespoon butter

1/4 cup parmesan cheese

2 tablespoons fresh basil minced

1 tablespoon fresh parsley minced

dash of salt, pepper and garlic salt

Cook pasta according to package directions. Meanwhile, in a small skillet cook garlic in oil and butter over medium heat for 2-3 minutes.

Drain pasta and add to skillet. Stir in parmesan cheese, basil, parsley, salt, garlic salt and pepper. Toss to coat. Cook and stir for 1-2 minutes or until heated through. Serve immediately with Chicken Marsala.

Pamper Yourself With A Little Party!

I have always wanted to have a Pampered Chef Party and the perfect opportunity finally came up. A friend of mine told me that her cousin was getting into Pampered Chef, so I decided to host her first party! I figured it was great for her and even better for me!! I love Pampered Chef! They have great kitchen gadgets and are fairly reasonable in price. Check their stuff out here! I would have to say the best thing about having a Pampered Chef party is the fact that you get to cook (and eat!)!!! And actually, you now prepare the meals yourself so you get to use their products and get a sense for how great they really are!!! I wanted to share the recipes that we made with all of you because they are very easy and VERY DELICIOUS!!!

Club House Chicken Squares

(from All The Best Pampered Chef Cookbook)

2 packages (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

2 tbsp mayo

1 small clove garlic, pressed

1 tsp All Purpose Dill Mix (optional)

1 can (10 oz.) chunk white chicken, drained and flaked (I just boiled 1 chicken breast and cubed it myself)

1/2 small cucumber, sliced and then quartered

2 plum tomatoes diced

1/2 cup (2 oz.) shredded cheddar cheese

6 slices bacon, crisp-cooked and crumbled

Preheat oven to 375° F. Unroll one package of crescent rolls across one end of the Stoneware Bar Pan with longest sides of dough across the width of the pan. Repeat with other package, filling the pan. Use the baker's roller, roll to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.

In Classic Batter Bowl, mix mayonnaise, cream cheese, garlic and dill mix until smooth. Spread over crust. Top with Chicken. Sprinkle cucumber, tomatoes, cheese and bacon over chicken. Refrigerate for 30 minutes. Cut and serve.

Banana Cream Supreme

(from All The Best Pampered Chef Cookbook)

16 (2 1/2 inch) Graham Cracker Squares (about 1 1/4 cups crushed)

1/4 cup butter, melted

3 tablespoons granulated sugar

1 (12 ounce) container frozen whipped topping, thawed

1 container (8 ounces) sour cream

1 (3.4 ounce) box vanilla instant pudding and pie filling

3 medium bananas, sliced

2 tablespoons pecans, grated

Chop graham crackers using Food Chopper. Place in 1 quart Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of Springform Pan.

In Classic 2 quart Batter Bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust.

Slice bananas using Egg Slicer Plus; arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater. Refrigerate at least 30 minutes. To serve, remove collar from pan; cut into 12 wedges.

Worth the Wait!

I was recently reading The Kitchen Sink and came across this recipe. I was immediately drawn to it seeing that it called for Apple Cider and I had recently been to an apple orchard! It seems like I am always finding new recipes that use Apple Cider or pumpkin!! It took quite awhile to make, but it was definitely well worth the wait!

The chicken was so moist and the flavors from the Sage and Apple Cider really complemented one another! I substituted the Spanish onion for a regular large onion, and didn't notice any difference. I also added some fresh garlic and garlic salt. If you want to add the garlic/garlic salt like I did, just add it when you are searing the chicken. I used 2 cloves and probably about 2 teaspoons of garlic salt.

I paired the Cider Braised Chicken with Mashed Potatoes! It seemed like the perfect combination!

Cider-Braised Chicken

Adapted from Food & Wine (per The Kitchen Sink)

1 tablespoon pure or extra-virgin olive oil

4 whole chicken legs or bone-in, skin-on chicken breasts

salt and freshly ground black pepper

1 large Spanish onions, halved crosswise and thinly sliced

4 sage leaves2 bay leaves

1/4 teaspoon crushed red pepper

2 1/2 cups apple cider

1/4 cup cider vinegar

3 cups chicken stock or low-sodium broth

1 tablespoon chopped flat-leaf parsley

Preheat the oven to 400°. Heat oil in a large skillet. Season the chicken with salt and black pepper. Add the chicken to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and browned, about 8 minutes. Turn and cook for 3 minutes longer. Transfer the chicken to a baking sheet or large platter, skin side up.

Add the onions to the skillet and cook over moderately high heat, stirring occasionally, until softened slightly, about 5 minutes. Add the sage, bay leaves, and crushed red pepper to the skillet and cook, stirring occasionally, until the onions are golden and starting to stick to the bottom of the skillet, about 5 minutes. Add the apple cider to the skillet and simmer over moderately high heat until the cider is syrupy, about 25 minutes. Add the vinegar to the pan and simmer for 2 minutes. Season lightly with salt and black pepper. Stir stock and parsley into the skillet. Season lightly with salt and black pepper.

Transfer the onion sauce to a large roasting pan. Arrange the chicken in the sauce, skin side up. Set the roasting pan in the oven and reduce the heat to 350°. Roast the chicken until cooked through, about 1 hour and 15 minutes.

Transfer the chicken to a platter. Set the roasting pan over high heat and boil the sauce until the liquid is reduced, about 10 minutes. Season the sauce with salt and pepper and serve with the chicken.

Parmesan Heaven!

Parmesan cheese is one of my absolute favorite things in the world! So when my husband and I got the invite to our friends house I decided to try out a new idea that has been boiling in my head...Potato Chip Parmesan Crusted Chicken!

I paired it with a recipe that has been in the family for years (and a favorite of my husband's)...Parmesan Potato Bake! This is definitely NOT the healthiest meal, but when going for some comfort food with lots of flavor, this meal hits the spot!

Potato Chip Parmesan Crusted Chicken

1 package of chicken tenders

1 egg

2 Tablespoons Milk

2 cups (may need more depending on number of tenders in package) of crushed up potato chips (I used Wavy Lays because those are my husband's favorite)

1/4 cup Kraft Grated Parmesan Cheese (the kind in the plastic container)

2 Tablespoons Garlic Salt

2 Tablespoons of fresh cracked pepper

Preheat oven to 350. You will need a large cookie sheet lined with aluminium foil and sprayed with non-stick cooking spray. You will also need 2 bowls/containers: one to put the egg wash in and the other for your potato chip mixture. Crack egg into one bowl/container and add the milk. Mix together well. In the other bowl/container add the crushed potato chips, Parmesan Cheese, Garlic Salt and Pepper. Then taking one tender at a time dip in the egg wash and then the Potato Chip mixture. Make sure the tenders get covered in all the yummy potato chips! Then place the covered tender on your greased cookie sheet. Repeat under you have used up all your tenders. Place tenders in the oven. Cook for about 30 minutes or under chicken is cooked and the outside is crispy. I flip mine half-way through, so the other side gets nice and crispy!

Parmesan Potato Bake

1 stick margarine

1/3 cup flour

1/3 cup Kraft grated Parmesan cheese

1 teaspoon salt

3 - 4 large potatoes

Preheat oven to 350. Place the stick of butter in a 9in square pan and place in oven to melt the butter. Wash and peel your potatoes. Carefully slice the potatoes into thin slices. Using a gallon size zip lock baggie, combine your flour, Parmesan cheese and salt. Seal bag and shake to combine ingredients. Pull 9in pan out of oven, the butter should now be melted. Be careful the dish will be hot! Place potatoes into the zip lock baggie and shake to coat the sliced potatoes. Once they are all coated, open bag and place them in a single layer in the pan with the melted butter. (sometimes I sprinkle a little more Parmesan cheese on top!!) Back for 1 hour. Turn at the half-hour mark. (I also sprinkle more Parmesan cheese when I turn them!) ENJOY!!!

**So I told my friends to give me some feed back on the Chicken recipe and this is what we all pretty much decided...we really loved them! The chicken was so moist and the Potato Chips had just the right amount of crunch to them! My friend decided that we should have tried to make a Garlic Pesto Mayo to dip them in! I think I may try that next time!!! ALSO, I got to thinking about the whole Chip Crusted Chicken idea and I thought you probably could do this with your favorite chip....like BBQ flavored!!! That would be delicious!! Maybe even Ranch Doritos!! The possibilities are endless!!! Have fun, and feel free to ask questions!!***