"Good Morning America's" Robin Roberts taught country music legend Garth Brooks a few tricks in the kitchen, showing him how to make her potato chip chicken and garlic mashed potatoes. Robin's Southern-style home cooking was a nice change of pace from the usual dish Brooks makes for his family -- sandwiches.
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4 6-8 oz. chicken breasts (use thighs, if desired, or breasts with the bone still attached)
1½ cups crushed potato chips
1 clove of garlic, minced
4 tbsp. butter, melted
1/4 tsp. ground black pepper
1. Preheat oven to 450° F.
2. Melt butter in a small saucepan. Add minced garlic, and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back and forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1½ cups. Place crumbs on a large plate.
3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet into butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining three cutlets.
4. Place in preheated oven and bake for 12 to 15 minutes (The cooking time for breasts and thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes.
5 pounds of Russet potatoes
1 clove garlic, peeled
5 10 oz. cans of Campbell's chicken broth
1 cup half and half
1 stick of unsalted butter
Salt and pepper to taste
1. Peel and cut potatoes into uniform dice-sized pieces. Place them into a 4-quart pot with the garlic clove. Pour chicken broth over the potatoes and garlic. It should cover the potatoes. Cover pot and bring to a boil.
2. Cook potatoes until they are tender when you pierce them with a knife. This should take 15 to 20 minutes. While potatoes are cooking, heat the half and half and butter in a saucepan until just melted. When potatoes are tender, drain them, reserving 1/2 cup of the broth.
3. Mash potatoes and garlic clove. Gradually add the half and half mixture as you are mashing. Add 1/2 cup of broth, if desired. Season with salt and pepper.