Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Chicken : Potato Chip Chicken

Makes 12 servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Potato Chip Chicken

Contributed by: NAPSA

The Potato Chip Turns 150 Years Old (NAPSA) - Perhaps no snack food is more American than the potato chip. And 2003 marks the 150th birthday of this unique treat.

The first potato chips were made by George Crum at Moon's Lake House, a resort in Saratoga Springs, New York in 1853.

When a patron complained that his potatoes were too thick, Crum sliced a new batch of potatoes paper-thin, fried them to a crisp, salted them and sent them back out. The fussy patron loved the "crunch potato slices" and snack history was made.

Here are number of other facts about potato chips, courtesy of the Snack Food Association.

  • It takes four pounds of potatoes to produce one pound of potato chips due to moisture loss when cooking.

  • Potato chips first became available in grocery stores in 1895 in Cleveland, Ohio.

  • The barbecue-flavored potato chip was introduced in 1954.

  • Potato chips are a six billion dollar market in the U.S. The potato chip industry employs more than 65,000 people.

To make potato chip history of your own, try this delicious chicken dish.

Ingredients:

  • 1 20-ounce bag potato chips, crushed
  • 1 16-ounce container sour cream
  • 2 1/2 pounds chicken tenderloins
  • 1 tablespoon garlic powder
  • 1/2 cup butter (1 stick)
  • Salsa (optional)

Directions:

Preheat oven to 450 F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet.

Bake chicken 5 minutes, then reduce heat to 375 F. and bake 10-12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450 F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown.

Serve with salsa, if desired.

Serving Size: Makes 12 servings


 Search
 Categories
 Featured

 Links

 • Send an eCard
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com