Tangy Potato Chip Schnitzel

2 tablespoons oil, to coat pan
8 deboned chicken legs
1/2 cup Mayonnaise (low fat is fine)
1/2 cup Apricot Jam
1/4 cup white wine (Use Baron Herzog Chenin Blanc, affordable bottle and great subtle sweet flavor.)
1/4 teaspoon dried rosemary, crushed (or more, to taste)
2 (10-oz.) bags potato chips
1/2 teaspoon black pepper
1 teaspoon paprika

Start Cooking

Preheat oven to 375 degrees Fahrenheit. Smear a baking sheet with oil until surface area is fully covered. Combine mayonnaise, apricot jam, wine, and rosemary in a large bowl. Crush the chips until fine (I use a rolling pin and roll over the bag). Place crushed chips in a second bowl, mixing in the pepper and paprika.
Dredge chicken in liquid mixture, then coat with dry. Arrange in baking pan. Bake uncovered for 35–40 minutes, until chicken is cooked through, but still moist. Serve warm.
To reheat, cover and bake at 300 degrees Fahrenheit for 20 minutes or until just warmed through.