Category: FACEBOOK

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE

I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly.  This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.

ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy.  Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture.  Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4

4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten

STUFFING
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)

  • Preheat oven to 375°.
  • Line a baking sheet with foil and spray with non-stick spray.
  • Use a sharp knife to slice each chicken breast almost all the way in half.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
  • Using food processor pulse chips until they are broken down into crumbs.
  • Pour the crumbs out onto a shallow plate.
  • Add eggs to a shallow dish.
  • Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
  • Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
  • Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
  • Serve immediately and enjoy!

SWEET RUB
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.
  • Store BBQ sweet rub in an airtight container. It will last 3-4 weeks.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH

TATER TOT GRILLED CHEESE & BACON WAFFLE SANDWICH
1 bag frozen tater tots, thawed (give or take depending on your waffle maker size)
4 – 6 slices bacon, cooked crisp
4 – 6 slices of cheddar or ½ cup shredded cheddar cheese
2 green onions, thinly sliced or thin red onion slices

  • Preheat waffle iron on high.
  • Place thawed tater tots closely together in an even layer on the waffle iron.
  • Close the lid and press it down tightly.
  • Cook until the tater tot waffle is crisp, about 5 – 10 minutes.
  • Remove the waffle from the waffle iron and allow it to cool on a wire rack.
  • Repeat the process to make a second tater tot waffle.
  • When the second waffle is crisp, top it with half of the cheese, the cooked bacon, and the sliced green onions.
  • Using the bottom plate of the waffle iron, heat the sandwich until the cheese has melted on the bottom waffle.
  • When the cheese has melted, carefully flip the sandwich over and allow the cheese to melt on the other side before removing the sandwich from the iron.
  • Cut it into quarters and serve.

SHARING with FOODIE FRIDAY and FULL PLATE THURSDAY.