When my kids saw chicken and potato chips on the counter as ingredients they were quite intrigued. My daughter even wanted to help me prepare dinner. I love when I can hook them in before it is even cooked! We even mixed up our own honey mustard dipping sauce.
As anticipated, this meal was a big hit with the kids. However, my husband and I enjoyed it as well. I rate it a 4 spoons.
Note: The recipe states to cook on a ungreased sheet but I had issues with my chicken sticking. Next time I would either put a light coat of cooking spray down or use parchment paper.
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Honey Mustard Dipping Sauce:
In a small bowl, mix 1/4 cup Dijon mustard, 1 tablespoon honey, and 1 tablespoon water with a fork until smooth. (I have to tell you that it did have a tiny kick to it. You might want to try adding a bit more honey)
Potato Chip Chicken Fingers:
1 whole boneless, skinless chicken breast
5-6 ounces potato chips (experiment with different flavors!)
2 tablespoons milk
1. Preheat the oven to 400 degrees. Cut the chicken into finger-size pieces.
2. Fill a large, sealable plastic bag with the potato chips, seal the bag and crush the chips with the back of a wooden spoon.
3. In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture, then into the bag. Shake gently to cover.
4. Place on an ungreased cookie sheet. Bake for 20 minutes, fliping once during the cooking time.