this looked really good in the picture featured on the allrecipes site. mine, however did not resemble in any way... the sauce is pretty tasty. i used chunky peanut butter, i thought it was a good change/alternative to the smooth consistency.
trying to brush on the sauce and cover in chips is really messy... i'm not quite sure of a solution to that. i'm also not sure if it was just me, but i had a problem with turning the chicken, half way through cooking, per instructions. the tongs just kind of pulled the crust away from the chicken. and, a lot of it burned onto the pan, leaving it there to stick.
in the end, i'd say that the sauce is the only reason i'd look at this recipe again. the idea of covering the chicken with the crust is good, and i really liked the fact that it was baked, as opposed to frying in oil on the stovetop. but, i'm sure there is a different, but similar, recipe to try.
crispy chicken with honey dipping sauce
kraft foods & allrecipes.com
1 cup MIRACLE WHIP Salad Dressing
1/4 cup honey
2 tablespoons GREY POUPON Dijon Mustard
2 tablespoons peanut butter
4 boneless skinless chicken breast halves (about 1-1/4 lb.) , cut into strips
1-1/2 cups finely crushed potato chips (a medium/large bag)
Mix salad dressing, honey, mustard and peanut butter. Remove 1/2 cup of the salad dressing mixture; set remaining aside.
Brush chicken with 1/2 cup of the salad dressing mixture; coat with crushed chips. Place on greased cookie sheet.
Bake at 425ºF for 9 minutes. Turn. Bake an additional 4 to 5 minutes or until chicken is cooked through and lightly browned. Serve with remaining salad dressing mixture as dipping sauce.
Yield: 8 Servings
Posted by mmharlan at April 12, 2002 11:38 PM