Paula Deen’s Oven-Fried Potato Chip-Crusted Chicken

What a mouthful, in many ways. My husband chose this for me to make tonight and all I can say is I should have started sooner. This is not a quick fix, especially if you have to thaw the chicken first like I did. The recipe calls for you to pound the chicken to a 1/2in thick. Be warned, you can enjoy it too much and bust the chicken apart. Of that I’m guilty. Be aware the potato chips can be salty enough so don’t salt the chicken. The chicken is shown with seasoned broccoli and cauliflower, and yes that is a paper plate. My husband does the dishes and I wanted to spare him work tonight. He thanked me for it. The chicken turned out well, and I enjoyed the taste. My husband is not a fan of mustard in the least and was turned off of the dish, because he could taste the mustard. After talking to my grandmother about it and she suggests just replacing the mustard with an equal amount of butter and it should be fine.

Paula Deen’s Oven – Fried Potato Chip – Crusted Chicken

1/3 Cup Dijon Mustard
1/4 Cup Light Butter
1 (5 ounce) bag of Baked Potato Chips, finely crushed
1 Cup grated Parmesan Cheese
2 Tbsp minced fresh Rosemary
6 boneless skinless Chicken Breasts, pounded to 1/2in thickness

Preheat oven to 400. 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, and rosemary.

Brush or dredge chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack, and let stand for 20min to set crust.

Bake for 35-50min or until chicken is golden brown and cooked through. Let stand for 10min before serving.

Paula Deen’s Salisbury Steak

When I saw this in the Paula Deen’s Best Dishes magazine, I knew I had to make a healthy version of it. I love my beef and I love my gravy so this was a must. It was pretty easy to make and would have been pretty quick if I could run the microwave the same time I run the Foreman Grill without flipping a breaker. I served it with microwave mashed potatoes, which I’m still trying to develop a good recipe for that. I’ll post it when I do, but suggestions would be appreciated. And I also served it with green beans. Also microwaved. I was running behind tonight and was short on time. Yes that is a picture of my finished work and yes my plating leaves something to be desired. But anyway, I really enjoyed this. It was flavorfull but filing. Good enough that you want seconds, but hardy enough, that you don’t have too. Everything in the picture is proper serving size so you know you have a decent meal on your hands, but if you still don’t think all that will fill you up, add a salad on the side. When in doubt fill yourself up with healthy greens. My husband liked the meal and said it can be on our normal food rotation. We’ll know if his sensitive stomach likes it in the morning.

This recipe makes 6 servings.

Paula Deen’s Salisbury Steak:
2lbs lean ground beef
1/2 cup whole wheat cracker crumbs
1 large egg, lightly beaten
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1/2tsp ground black pepper
1/4 tsp salt
1 (8-ounce) package sliced baby bella mushrooms
2 tbsp whole wheat flour
2 tbsp olive oil
4 tbsp low fat/sodium beef broth
1 (10 1/2 ounce) can condensed French onion soup
1 (10 1/2 ounce) can beef Consommé

Bring ground beef to room temperature. In a large bowl, combine ground beef, cracker crumbs, egg, Worcestershire, garlic, pepper, and salt. Form into 6 (4in) patties. Heat a large nonstick skillet over medium heat.

Add patties to skillet or cook in a grilling machine. If cooking in a skillet cook for about 7 to 8 min per side or until browned. Remove patties from pan and rinse with very hot water.

Add to skillet olive oil, beef broth, and mushrooms and sauté for 1 to 2 min or until just tender. Add flour and onion soup, stirring constantly for 2 min. Stir in Consommé.

Firmly blot patties with a paper towel and return patties to skillet. Reduce heat and simmer uncovered, for 30 to 40 min or until patties are cooked through. and sauce is thickened. Serve immediately

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