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Chip Chick & Spinich Frisbees




Source of Recipe


the web


List of Ingredients




CHIP CHICK
1 1/2 pounds boneless chicken breasts
1 large egg
1/4 cup milk
1/4 teaspoon pepper
2 6oz. bags any flavor potato chips

SPINACH FRISBEES
1 10oz. package frozen whole spinach, thawed & drained
1-2 garlic cloves, minced
1 large egg
1/4 cup seasoned bread crumbs, crushed stuffing mix, or cracker crumbs
1/4 cup grated Parmesan (about 1 oz.)
Salt & pepper to taste
A pinch of cayenne
3 tbls. Olive oil

Recipe



CHIP CHICK
Preheat the oven to 400 degrees. Select a cookie sheet and, ideally, cover it with parchment paper, or grease it. Cut the chicken into fingers or nuggets. Beat together the egg, milk, and pepper in a medium bowl, and soak the chicken in the mixture while you prepare the chips. Open the potato chip bags a teeny bit at one corner; then, with a rolling pin or skillet or unopened Coke can, or whatever you have on hand, crush the chips as fine as you can. Pour the crushed chips into a shallow baking dish. A few at a time, flop the chicken fingers around in the chips until they're well coated. Put them on the cookie sheet and bake them for 10 minutes. Turn them and bake for about 10 more minutes. They should be nice and brown. Serve with a dipping sauce.

SPINACH FRISBEES
Drain the spinach exceptionally well: press out as much water as you can, then roll the spinach up tightly in a cloth towel to extract even more water. Chop the spinach fine. Combine the spinach with everything else except the oil in a medium bowl. Preheat oven to 200 degrees. Heat the oil in a heavy skillet over medium heat until very hot. Drop the spinach mixture by the tablespoon into the hot oil. Cook until the bottoms of the frisbees are firm; flip them over and cook them until that side is firm. Keep the finished frisbees warm on a cookie sheet in the oven until all of them are cooked; then serve immediately.