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Patti Phillips of Campbellsville, an executive chef at Tim Horton's Camp Kenthaten in Campbellsville, was recently named a national winner in the National Restaurant Association's Kids Recipe Challenge.
Phillips was awarded the honor at a show in Chicago last month.
Phillips said she entered her recipe for Yum! Yum! Chip Chicken in the contest earlier in the year, but never thought she would win since thousands of recipes are entered.
Along with national recognition, Phillips won a trip to Chicago to the NRA Trade and Food Show at McCormick Place Convention Center, a $1,500 check and a plaque.
Phillips said she saw a video during the show of children sampling her recipe. The children then voted on the recipes.
The $1,500 Phillips received has been donated to Camp Kenthaten for child nutrition education.
Yum! Yum! Chip Chicken
A new twist on traditional chicken fingers by coating them with lightly salted potato chips and served with low fat dressing, sweet potatoes and a side of broccoli.
2.5 pounds of chicken tenders
2 cups crushed potato chips (corn chips or Cheetos)
1/4 cup olive oil
1/2 tablespoon fresh rosemary, chopped fine
1/4 tablespoon black pepper
1. Preheat oven to 325 degrees.
2. Wash chicken and pat dry. Let stand for 10 minutes.
3. While chicken is drying, put chips in a food processor until finely chopped.
4. In a bowl, combine olive oil, chopped rosemary and black pepper.
5. Toss chicken tenders in oil mixture. Put chip crumbs in large bowl and drain excess oil off tenders. Roll in chip crumbs.
6. Put on a baking sheet lined with parchment paper.
7. Put in oven and bake for 18 to 20 minutes or internal temperature of 165 degrees.
Serves four to six.