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Quick 'n Crunchy Potato Chip Chicken, Asparagus with Mustard Maple Sauce and Sour Cream Biscuit Sticks | www.tasteandtellblog.com

I’ve mentioned before that I have a hard time coming up with side dishes to go along with our dinners. Sometimes we just won’t have a side dish, and sometimes I just use frozen veggies. But I’ve been trying to be better lately. One thing I’ve been doing that has been fun is planning a whole meal from one cookbook. Now, sometimes this is a pain because I have to flip back and forth through my cookbook so much during that preparation, but I find that it’s a good way to get some good use out of the cookbook you are using.

I had no trouble finding recipes I wanted to make from this cookbook. I know I used it a few times when I first started my blog, but I think it’s been quite some time since I opened this book, so it was fun to flip through the pages and choose out something to make for dinner. And this dinner came together super fast and was very tasty!

The chicken is coated in a potato chip crust. Very simple, and I had never tried this before. The only thing I was disappointed about was that the sour cream and onion flavor didn’t really come through. You could taste the potato chip flavor, but just not the flavor that was on the potato chips. To save a few calories, I’m sure you could use baked potato chips as well.

The side dishes were super easy and delicious. I especially loved the biscuit sticks – but then again, I’m a bread lover! – and we have been eating asparagus like crazy lately. This is a great way to change it up. Overall, I would totally recommend this meal!

Quick ‘n Crunchy Potato Chip Chicken
adapted from Betty Crocker’s Quick and Easy Cookbook

4 servings

4 cups sour cream and onion flavored potato chips, crushed (about 1 cup)
1 tablespoon parsley flakes
1 egg
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
2 boneless, skinless chicken breast halves

Butterfly each chicken breasts to make 4 portions.

Mix crushed potato chips and parsley in shallow bowl.

Beat egg and Worcestershire sauce in another shallow bowl.

Heat oil in a 10-inch nonstick skillet over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.

Cook chicken in oil 6-10 minutes, turning once, until deep golden brown and juice of chicken is not longer pink when centers of thickest pieces are cut.

Asparagus with Maple-Mustard Sauce
from Betty Crocker’s Quick and Easy Cookbook

4 servings

1 pound asparagus, cut into 2 inch pieces
1 tablespoon real maple syrup
1 tablespoon Dijon mustard
1 tablespoon olive oil

Heat 1 inch of water to boiling in a 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook fro 4 to 5 minutes or until asparagus is crisp-tender; drain.

Mix maple syrup, mustard and oil. Drizzle over asparagus.

Sour Cream Biscuit Sticks
from Betty Crocker’s Quick and Easy Cookbook

12 sticks

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2 tablespoons fresh chives
1 1/4 cups sour cream
2 tablespoons butter, melted
coarse salt

Heat oven to 450F. Mix flour, baking powder and salt in a large bowl. Cut in shortening, using a pastry blender or 2 knives, until mixture looks like fine crumbs. Stir in chives. Stir in sour cream until dough leaves side of bowl and forms a ball.

Place dough on lightly floured surface; ently roll in flour to coat. Knead lightly 10 times. Roll or pat into 12×8-inch rectangle. Cut rectangle crosswise into 12 strips, 8×1-inch. Place about 1 inch apart on ungreased cookie sheet. Bursh strips lightly with butter and sprinkle with coarse salt.

Bake 10 to 12 mintues or until golden brown. Serve warm.

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10 Responses to Quick ‘n Crunchy Potato Chip Chicken, Asparagus with Maple Mustard Sauce and Sour Cream Biscuit Sticks

  1. Talia says:

    Yum. Not only do I want to yank that bread right out of my computer, but I’m excited about a new way to serve asparagus. Olive oil and kosher salt is great and all, but very repetitive…

    Thanks!

  2. Rosa's Yummy Yums says:

    Mmmhhh, potato chips chicken! That sounds good! And so do the asparagus and biscuit sticks! A scrumptious meal!

    Cheers,

    Rosa

  3. Michelle says:

    that whole meal looks delicious! yummy!

  4. Dragon says:

    I love everything on that plate!

  5. ~ Mon says:

    Yummy…I make PCC with BBQ chips and chicken in chunks kids love it!!

    The asparagus recipe I will have to try.

  6. Elyse says:

    Looks like a great dinner! I’m usually horrible about sides, too, which is funny because sides are my favorite! Those biscuit sticks sure do look yummy! Oh, and I love the idea of a potato chip crust. Fabulous!

  7. kat says:

    I’m the same way. I come up with a great main dish but then just have a hard time coming up with a side dish other than some steamed veggies

  8. Michelle @ Find Your Balance says:

    Mmmm always love new ways to treat asparagus right! Yum!

  9. Ashley says:

    What a gorgeous meal! Can’t wait to try some of those recipes :)

  10. Astra Libris says:

    Mmmm, such a great idea, using potato chips to coat chicken! Oh my goodness, I am SO excited about the maple mustard asparagus, too – I love love love asparagus!

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