Recipe of the Week

When Neil's brother, Brad and his soon to be Mrs. Andersen, Courtney, were visiting over Thanksgiving, they cooked us this incredible chicken dish, which I finally tried out myself the other night. It was, once again, FABULOUS!

Orange Chip Chicken

Ingredients:
1 egg, beaten
1/3 c. milk

1/2 c. Italian style bread crumbs
1/3 c. crushed potato chips
1/3 c. olive or canola oil

4 boneless skinless chicken breast halves

1 large orange, cut into 6 slices

3 T. honey

1 T. butter

Instructions:
In shallow bowl or pie dish, combine egg and milk; mix thoroughly. In another shallow bowl or pie dish, combine bread crumbs and potato chips; mix well. Dip chicken into egg mixture, followed by bread crumb mixture until well coated.

Heat oil in 12-inch skillet over medium heat until hot. Add chicken and 4 orange slices. Cook until chicken is tender, turning occasionally and gently, squeezing orange slices several times to extract juice.

Remove orange slices from skillet. Add honey and butter to skillet; reduce heat to low. Turn chicken twice to coat. To serve, garnish with remaining orange slices.

My two cents:

I sliced the chicken into smaller pieces (like chicken tenders). This required more bread crumbs and potato chips, naturally. I used Lays Sour Cream and Onion chips, but even the plain Lays work great.

I left out the garnishing, instead adding the entire orange all at once. I also didn't measure the honey. Instead I drizzled as much as I wanted over the cooked chicken and then gently flipped the chicken to ensure an even coat. In addition to the honey and butter, I added a tiny bit of orange juice. The chicken absorbed it right up only to make it more tender, juicy and tangy.