Chip Moody Chicken Recipes

CHICKEN-POTATO CHIP CLUB SANDWICHES

Steps:

• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, about 8 minutes. Drain on paper towels, then break each strip in half.
• Meanwhile, combine the mayonnaise, lemon juice, herbs and celery in a large bowl; stir in the chicken. Season with salt and pepper.
• Toast the bread and spread with mayonnaise. Divide half of the chicken salad among 4 slices of toast. Top each with some potato chips, 1 piece of bacon, 1 tomato slice, some lettuce, watercress and another slice of toast. Repeat with remaining ingredients to make 4 double-decker sandwiches. Gently press each sandwich together and cut in half. Serve with pickles and more potato chips.

POTATO CHIP CHICKEN

Steps:

• To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

MY FAVORITE KING RANCH CHICKEN

Steps:

• Steam or boil the chicken breasts until cooked through (I use my steamer and find it makes the chicken perfectly moist and tender).
• When cool, dice into bite-size pieces.
• In a large saucepan over medium heat, mix the soups, onion, Ro-tel tomatoes and Cheez Whiz until blended.
• Preheat oven to 350 degrees Farenheit.
• Layer the bottom of a greased 9x12 casserole dish with crushed chips.
• Next, layer half the chicken pieces.
• Top with half the sauce.
• Sprinkle with half the cheddar cheese.
• Repeat the layers, but top with the Cheddar and Mozzarella.
• Sprinkle paprika over the top to garnish.
• Bake for 30-45 minutes, or until hot and bubbly.

POTATO CHIP CHICKEN

Steps:

• Preheat the oven to 400°F.
• Mix the potato chips, cheese, and garlic powder in a large ziploc bag.
• Melt the butter or margarine in a shallow dish.
• You can cut the chicken breasts into strips if you want to do this as chicken fingers.
• Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat.
• Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating.
• Bake 40 minutes for whole breasts, 30 minutes for strips.

CHIP MOODY CHICKEN

Steps:

• Melt butter for frying in a large saute pan.
• Salt and pepper chicken breasts.
• Dust chicken breasts in flour, then egg and then bread crumbs.
• Saute in butter until lightly browned.
• Meanwhile, mix cream cheese with butter, parsley and walnuts.
• Divide cream cheese mixture into 4 egg-shaped balls and roll in Swill cheese to coat them well.
• Put cooked long grain and wild rice into a casserole dish.
• Wrap each chicken breast around a cream cheese"egg" and place, seam side down, over rice.
• You may secure with toothpicks but be sure to remove before serving.
• Bake at 350 F for 15 to 20 minutes.
• During the last 3 minutes, top with remaining Swiss cheese.
• Serve hot.
• May be made ahead and frozen.