Tangy Potato Chip Shnitzel | Recipe

Name: Tangy Potato Chip Shnitzel | Recipe
Cook time: 1 h
Ingredients: 2 tablespoons oil, to coat pan; 8 deboned chicken legs; 1/2 cup Gefen Mayonnaise (low fat is fine); 1/2 cup Tuscanini Apricot Jam; 1/4 cup white wine (Use Baron Herzog Chenin Blanc, affordable bottle and great subtle sweet flavor.); 1/4 teaspoon dried rosemary, crushed (or more, to taste); 2 (10-oz.) bags potato chips; 1/2 teaspoon black pepper; 1 teaspoon paprika

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Cook Time: 60

Servings: 6

Cost: $6.77 /serving

Author : Recipe By Estee Kafra

Ingredients

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2 tablespoons oil, to coat pan8 deboned chicken legs1/2 cup Gefen Mayonnaise (low fat is fine)1/2 cup Tuscanini Apricot Jam1/4 cup white wine (Use Baron Herzog Chenin Blanc, affordable bottle and great subtle sweet flavor.)1/4 teaspoon dried rosemary, crushed (or more, to taste)2 (10-oz.) bags potato chips1/2 teaspoon black pepper1 teaspoon paprika

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Instructions

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Step 1

Preheat oven to 375 degrees Fahrenheit. Smear a baking sheet with oil until surface area is fully covered. Combine mayonnaise, apricot jam, wine, and rosemary in a large bowl. Crush the chips until fine (I use a rolling pin and roll over the bag). Place crushed chips in a second bowl, mixing in the pepper and paprika.

Step 2

Dredge chicken in liquid mixture, then coat with dry. Arrange in baking pan. Bake uncovered for 35–40 minutes, until chicken is cooked through, but still moist. Serve warm.

Step 3

To reheat, cover and bake at 300 degrees Fahrenheit for 20 minutes or until just warmed through.