So it is no lie, I really love Paula Deen. We obviously can not eat that style all the time with our 24 Day Challenge eating habits, but we do like to break away from it sometimes and eat that way! Here is another recipe that I pulled out of her current magazine. And it was SO good. I highly recommend it. And we will definitely do it again in the future.
Here is what you are going to need:
1/3 cup Dijon Mustard
1/4 cup melted butter
1 bag (5 ounce) of crispy potato chips
1 cup of grated Parmesan Cheese
2 T of fresh chopped Rosemary
1 t salt
6 boneless skinless chicken breasts
Begin by melting your butter
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| From 2010-08-15 |
Then add the mustard to the melted butter
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| From 2010-08-15 |
In a separate bowl add the Parmesan cheese, salt, rosemary, and potato chips
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| From 2010-08-15 |
Mix that mixture up with your hands
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| From 2010-08-15 |
Then you are going to coat each chicken breast with the butter & mustard mixture
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| From 2010-08-15 |
Then you are going to coat each chicken breast with the Parmesan, chip mixture, being sure to cover well. Remember you want to coat BOTH sides of your chicken with both mixtures! Any extra of the Parmesan mixture that you did not use just take and put extra on top of the chicken breasts. I only had a little left.
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| From 2010-08-15 |
Then you will bake this at 350 for 35 minutes or until chicken is done. I cooked mine by placing a cooling rack over a cookie sheet, so the juices and extra tid bits would have a place to drop. I would spray the cooking rack so nothing sticks to it. When I served this, I took the stuff that dropped below onto my cookie sheet and scooped it on top of each chicken for extra flavor…and it was good.
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| From 2010-08-15 |
