My mom used to make Potato Chip Chicken once a week when I was growing up, so this dish is very familiar and comforting to me. I altered my mom's recipe a bit to make it less fattening. Look for your favorite baked potato chip--I used Kettle. These chips are great because they're super crispy, and you should be able to find them easily at any grocery store. Serve with a side of steamed green beans and you're set! The best thing about this dish, though, is that it can be made in under 30 minutes, so it's a great week-night option. Watch out, Rachael Ray!!!
2 small bags (or about 2 oz) baked potato chips
1 egg (or 2 egg whites if you are really watching fat content)
2 boneless skinless chicken breasts
Pepper
1. Preheat overn to 350 degrees.
2. Trim chicken. If you have particularly thick chicken breasts, pound them lightly between two sheets of parchment paper. (You're not making cutlets here--just making your cooking time a little shorter)
3. In a small bowl, crush up the potato chips.
4. In another small bowl, beat the egg.
5. Pepper your chicken breasts. (You don't need salt because the chips are salty). Dip the chicken first in the egg mixture and then in the potato chips. Place on baking sheet or pyrex and repeat with the other breast.
6. Put in the oven and let cook until no longer pink in the center, 20-25 minutes.
Printable version here.
Now that is an interesting recipe. I suppose you could really dazzle it up with various flavors of chips.
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