I must admit, however, that it's a bit difficult to enjoy food as much as usual when the drugs make your stomach achy and the lingering congestion makes things difficult to taste. I only realized the appropriateness of this recipe in hindsight, but this is a great dish when you want something that's boldly flavorful yet not too heavy on the stomach. The secret lies with a surprising ingredient... Pringles!
Red's Pringles Chicken
What You'll Need
2 Chicken Breasts....................................................... about $4.00
1 short can of Sour Cream and Onion Pringles.........$0.79
1 egg.............................................................................$0.25
Total Cost.....................................................$5.04
Cost per serving............................................$2.52
What You Do
1. Preheat oven to 350F. Clean chicken breasts and trim off excess fat. Crack the egg into a bowl and whisk it.
2. Put all the Pringles in a ziplock baggy, leave a little bit of an opening, and mash up the chips so they reach the size of flaky bread crumbs. Don't pulverize them!
3. Coat the chicken in egg, then dip in the Pringles. Bake for about 30 minutes or until golden. No seasoning is necessary as the chips have all the flavor you'll need! Enjoy!
PS. The photograph is pre-bake so you can see the texture of the Pringles before baking... the end product is a surprise for you to discover!
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1 comment:
Wow. That's pretty dang ingenious, Red! Mix some bacon bits in as well and you got an even more amazing dish! hehe
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