Yummmmmmy deliciousness! After my DiGiorno post, I needed to show you a little "COOKED" goodness.
My sweet friend, Amy, offered up this quick recipe last week. After you spend all day at work and you still have the now hour commute home, I am ALL about QUICK! You'll be surprised at just how good what I have dubbed "chicken chips" is:
Chicken tenders, frozen or fresh (If frozen, let thaw.)
One bowl of crushed chips (flavor of your choice. We used Ruffles Original.)
One egg (If you're making more chicken tenders than one package, you may need another egg.)
Grease 9x13 pan.
De-vein chicken. (That's a process, but I can't stand the veins! One suggestion: you can hold the end of the vein and then slide a knife up the rest. If you're good, you can pull the vein right out.)
Roll chicken in beaten egg.
Roll chicken with egg in the crushed chips.
Place in pan.
Bake for 45 min to 1 hr.
Let cool before devouring.
Tastes a bit like "fried chicken" but it's baked. The chips give it *good* flavor (no need for salting!) and you should definitely enjoy!
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