Daytime Chef Challenge Day Four: Amy Carter - WSLS 10 NBC in Roanoke/Lynchburg Va

Daytime Chef Challenge Day Four: Amy Carter

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Food Lion Kitchen: Daytime Chef Challenge Day Four with Amy Carter from Sarah's Place

Cheesy Potato Chip Crusted Chicken Salad with Cranberry Vinaigrette Dressing

1/2 cup buttermilk
2 large egg
2 cups crushed baked potato chips
1/2 cup grated Parmesan cheese
1/2 cup crushed Cheddar Lion Snack Crackers
2 teaspoons dried basil
1/2 teaspoon salt and cayenne pepper
4 - 6 boneless skinless chicken breasts
1 cup Jellied Cranberry Sauce
1/4 cup balsamic vinegar
1 tablespoon sugar
1/8 teaspoon cardamom
3/4 cup Olive oil
Mixed Baby Greens
1 cup feta cheese
1 cup Raisins
1 cup Honey Roasted Peanuts (slightly chopped)
1 can Mandarin Oranges

Directions for Vinaigrette
Put all ingredients, except oil, in a blender. Blend for a few seconds on high speed. Remove the cap in the center of the blender lid; place lid back on blender. With the blender running, SLOWLY add oil through the hole in the lid.

Directions for Chicken
Preheat oven to 350¢ª. Lightly grease a rimmed baking sheet. In a shallow dish, whisk milk and egg together. In a separate shallow dish, combine potato chips, cheese, cracker crumbs, basil, and salt.  Cut Chicken Breasts in half. Dip chicken strips in milk mixture; dredge in potato chip mixture. Place chicken on prepared baking sheet. Bake 20 to 25 minutes, or until done.

Direction for Salad
Wash your greens, pat dry and place in middle of plate. Take raisins, peanuts and oranges and sprinkle around salad. Cut the chicken into bite size pieces and place in middle of salad. Drizzle dressing over salad (to taste)

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