There are a lot of cookbooks in the bookstores these days, it is no longer a matter of choosing between “The Joy of Cooking” and “Mastering the Art of French Cooking”. Here we will share recipes from new cookbooks that might otherwise get lost under the barrage of celebrity chef titles.
Doesn’t sound too sexy does it? This book seems kind of dated, like a cookbook for microwaves. If Rachael Ray’s face was on the front you’d snap it up in a heartbeat. But what this book lacks in originality and style it makes up for in an abundance of fun and varied recipes. From Pear Pandowdy to Sundried Tomato Pesto Bread, Fried Zucchini Cakes, Potato Chip Chicken to Cherry Clafouti and Wheatberry Minestrone. Quite a vast selection!
The layout is simple, simple, simple. All of the recipes are easy to follow and so different from each other that you’re sure to figure out the answer to that age old question – What’s for dinner? – no matter how tired or uninspired you might be. Just bust out that food processor and get to work!
This recipe is fun and kind of retro, make it for a kid’s birthday party or take it on a picnic.
Potato Chip Chicken
2 cups potato chips
2 cloves garlic
1 tsp paprika
2 Tbsp olive oil
6 boneless, skinless chicken breasts
- In work bowl fitted with meatl blade, porcess potato chips, garlic and paprika until finely ground, about 30 seconds. Transfer to a shallow dish.
- Rub oil over chicken breasts, then dredge in potato chip mixture.
- Arrange in a single layer on a baking sheet lined with parchment paper. Discard any extra potato chip mixture.
- Bake in a 400 degree oven until chicken is cooked through. 20-25 minutes.
- Serve with Hawaiian Punch and Ring Dings