Sunday Game Day Snack - Potato Chip Chicken Lollipops!

Today's Game Day snack is going out with a bang as it is the last Game Day snack of the regular season. I haven't decided if there will be Game Day snacks for the playoff games - my January is a little busy. And I realized the other week we're going to be away for the Super Bowl which means I don't need to come up with tons of appetizers for my husband and I to snack on.

So I had to make this one good...and it was! To my surprise, this was delicious. It's incredibly easy and very versatile as well. Potato Chip Chicken!! I originally found the recipe here.

I used plain potato chips this time, because that is what we had in the house, but I can totally see using BBQ or cheddar and sour cream. Or even Doritos. Or the Baked Lays variety! So many possibilities...

Here are the ingredients:

1 package chicken tenderloins (you can cut these in half to make nuggets or keep them long. I kept them long).
1 egg
2 tablespoons milk
2 cups crushed potato chips
lollipop sticks from a craft or party store
seasonings...
*(I used crushed red pepper flakes and black pepper to season these up a little since I was using plain potato chips)
Your favorite dips, such as honey mustard or BBQ sauce.

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Grease a baking sheet.

Crush potato chips onto a plate.

In a large bowl, whisk together egg and milk.

Dip the chicken into the egg mixture, then coat well with potato chips. Repeat this to do a double coat - it holds up better.


Spread the tenderloins onto the baking sheet.


Bake for 10 minutes. Turn nuggets over, and bake for 10 minutes more, until golden brown.

Remove baking sheet from oven, and insert a lollipop stick into each tenderloin.

Serve warm with your favorite dipping sauces and enjoy!!

Crispy Pretzel Coated Chicken

The following recipe was actually a suggestion from my friend Lynda. When she read my honey mustard and apple chicken post the other day, she said it reminded her of this delicious chicken recipe that she got from the EatBetterAmerica.com website.

It definitely sounded interesting so I added it to my list of recipes for my Yom Kippur dinner last week. My parents and husband ended up really enjoying the way this chicken was prepared. So, thanks Lynda!! It was a great recipe and also a huge success here.

It's also really easy to make and doesn't take much time at all. Try it out!

I also know that Lynda sometimes uses half honey mustard and half spicy mustard to give this a little zing.


Prep Time:10 min
Start to Finish:30 min
makes:4 servings (I used a little more of each ingredient to cook 6 chicken breasts)

Ingredients:

4 skinless, boneless chicken breast halves
2 egg whites
2 tablespoons honey mustard
1 1/2 cups mini pretzels, crushed (about 1 cup)
1/4 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon dried thyme, crushed (I just used thyme I have in a spice jar)
Nonstick olive oil cooking spray

Directions:

Preheat oven to 425ºF.

Using the flat side of a meat mallet, gently pound chicken between two sheets of plastic wrap just until even thickness.

Place egg whites and mustard in a shallow dish; beat with a fork to mix.

In a larger shallow dish, combine crushed pretzels, cheese, and thyme.


Dip chicken into the egg white mixture. Press into crumb mixture to coat.


Place chicken in a single layer on an ungreased foil-lined baking sheet.

Sprinkle chicken with any remaining crumb mixture and press lightly. Coat with cooking spray.


Bake chicken, uncovered, for 14 to 18 minutes or until no longer pink (170°F).

The recipe is also good if you have leftovers - it definitely keeps for a day and crisps back up in the oven.

Enjoy!

Honey Mustard Chicken and Apples

The following recipe is brought to you by the October Food Network Magazine!

While flipping through my latest issue of the Food Network Magazine, I came across this recipe and decided to try it.

My husband and I sometimes get a honey mustard chicken and pasta dish when we go to the diner so I wondered if it was similar. It is, but not entirely. The one in the diner is much sweeter, and I guess the honey mustard I have in the house has a different taste. Either way, it was good, and something we'll keep around for sure.

It takes about 40 minutes total to make.

Ingredients:
8 skin-on, bone in chicken thighs (2 to 2.5 pounds)
salt to taste
pepper to taste
2 tablespoons olive oil
1 large onion cut into chunks
2 cooking apples (ex: Cortland), cut into chunks
1 cup low sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened
1 tablespoon flour
1 to 2 tablespoons roughly chopped fresh parsley

** Stay tuned below for ALL the changes I made to the ingredients!!

Directions:
Preheat oven to 450 degrees F.

Season the chicken with salt and pepper to taste. Heat olive oil in large ovenproof skillet over medium-high heat.

Working in batches if necessary, add the chicken skin side down and cook until golden, about 6 minutes. Flip and cook 2-3 more minutes, then transfer to plate. Pour off all but 2 tablespoons of the drippings.


Add the onion and apples to the skillet and lightly season with salt and pepper. Cook until slightly softened, about 4 minutes.


Mix the broth with the mustard, then add to the skillet and bring to a boil Arrange the chicken, skin side up, in the skillet.


Transfer to the oven and roast until chicken is cooked through - about 15-20 minutes.


Mix the butter and flour to form a paste.

Use a slotted spoon to transfer the chicken, apples and onion to a plate and bring the pan juices to a simmer. Whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper.

Pour over chicken and sprinkle with parsley.


Now, that sounds good, right? Well, we are not the biggest fans of chicken thighs so we actually just used boneless chicken breasts. They obviously cooked a lot faster in the skillet and we only left them in the oven for maybe 10 minutes at the most - our chicken breasts were thin sliced. Tasted good to us!

We also used Macintosh apples, mostly because they were incredibly on sale today at the store. I also halved the recipe, which was pretty easy to do.

Oh, and be careful when taking the skillet out of the oven. I used a pot holder to take it out, and then promptly touched the handle like, 2 minutes later to stir something! Ouch! Needless to say I have a little blister on one finger now. And to make matters worse, I did it another time too.. guess I didn't learn!

It was a very tasty dinner and we had a side of rice.

Give it a shot!