On January 24, Robin Roberts returned to “Good Morning America” for the first time since her bone marrow transplant in September. She is testing the waters, so to speak, to see how her immune system can handle going back to work, adjusting back to her early schedule, and being around other people.
Robin Roberts quoted to ABC News, "What a thrill to be back at 'GMA''s Times Square Studio this morning and see the best folks in the world, my ‘GMA’ family,” Roberts said. “I can’t wait to get back to the anchor chair in a few weeks.”
Cook Time:30-60 min
• 4 chicken cutlets (6- to 8-ounce), (or chicken breasts or chicken thighs with bones, if desired)
• 6 ounces potato chips
• 1 clove garlic, minced
• 4 tablespoons of butter
• 1/4 tsp. ground black pepper
Preheat oven to 450 degrees F.
Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.
Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto 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 3 cutlets.
Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown.