Ingredients: Chicken Fingers:

1 chicken breast per person

2 cups of bread crumbs

2 eggs

Potato Skins:

1 russet potatoes per person

4 tbsp tablespoons of olive oil

Salt, pepper and Italian seasoning to taste

2+ cups of cheddar cheese

1 cup of sour cream

1/2 cup of green onions (chopped)

1 cup of salsa for dipping/topping

Directions: 1. Heat oven to 425 degrees. Scrub potatoes and dry well. Pierce several times with

tip of knife or a fork; arrange on large baking sheet. Bake 45 minutes or until tender. You can alternatively cook each potato in the microwave for 4 minutes.

2. Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt, pepper and Italian seasoning or a seasoning of your choice.

3. Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.

4. Spoon toppings onto skins; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream, salsa and green onions.

5. Crack two eggs into a shallow bowl and beat with fork until combined. Pour bread crumbs into a separate bowl. Dip chicken breasts into egg mixture and then into bread crumbs gently patting the crumbs over all areas. Bake in pan lined with tin foil and with oil at 350 degrees until golden brown and crispy. Cool and serve!

Preparation: 25 minutes Yield: Varies

CHICKEN FINGERS AND POTATO SKINS 13

OCT

Additional topping choices: Bacon, feta, broccoli, ham… you choose!