Robin's Potato Chip Chicken and Garlic Mashed Potatoes

Recipe courtesy Robin Roberts
TOTAL TIME: 1 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE POTATO CHIP CHICKEN:
  • 4 tablespoons butter, melted
  • 1 clove garlic, minced
  • 1 1/2 cups crushed potato chips
  • 4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in)
  • 1/4 teaspoon freshly ground black pepper
    FOR THE GARLIC MASHED POTATOES:
    • 6 tablespoons unsalted butter, cubed
    • Salt
    • Freshly ground black pepper
      FOR THE POTATO CHIP CHICKEN:
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.

        In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.

        In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.

        Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.

        Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
        Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.

        In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.

        Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.

        Add the 1/2 cup of reserved broth if desired and season with salt and pepper.

        Serve the mashed potatoes with the chicken.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.