Crispy Potato-Crusted Chicken
When you use this crust on your baked chicken, you'll find it's really crispy and crunchy. Don't add salt, as potato chips are already salty.
SERVES 4
INGREDIENTS
- 12 ounces potato chips
- 4 boneless, skinless chicken breasts
- ⅔ cup sour cream
- 1 teaspoon freshly ground black pepper
- 2 tablespoons snipped fresh chives
- 1 teaspoon dried thyme
In a food processor, chop up potato chips until you have 1 cup of crumbs.
Rinse the chicken, dry on paper towels, and lay it in a baking dish that you have prepared with nonstick spray.
Preheat the oven to 350°F.
Spread the chicken with sour cream. Sprinkle with the potato-chip crumbs mixed with the pepper, chives and thyme; bake for 25 minutes, or until brown and crispy.
Nutrition Information
Calories: 610 | Carbohydrates: 63g | Fat: 25g | Sodium: 880mg | Fiber: 4g
Alternatives to Bread Crumbs
Try using your food processor to make crumbs of such goodies as cornbread, potato chips, or popcorn. Check various rice cereals such as puffed rice and rice crisps to make sure they are gluten free, then put them in your food processor to make crumbs. Store the crumbs in resealable plastic bags in the refrigerator.
