Double-Dipped Potato Chip Chicken with Quick Slaw
PREP TIME: 15
COOK TIME: 15
Chicken made with a batter of potato chips with a side of slaw
1 1/4 cups crushed potato chips
1 large egg
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/4 teaspoon plus 1/8 teaspoon ground black pepper
4 cups shredded cabbage mix for coleslaw (about half 16-ounce bag)
1 large carrot, shredded
1/4 small red onion, thinly sliced
1/4 cup cider vinegar
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup light mayonnaise
2 tablespoons barbecue sauce
1. Preheat oven to 450º F.
2. Place crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken-breast half in egg, then transfer to crumbs on plate. Press crumbs onto chicken so they adhere. Transfer chicken to ungreased cookie sheet.
3. Repeat with remaining chicken. Dip chicken again in any remaining crumbs on plate so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake 15 minutes or just until chicken loses its pink color throughout.
4. Meanwhile, in large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbecue sauce until blended.
5. To serve, spoon barbecue mayonnaise into 4 small cups. Place chicken, slaw, and cups on 4 dinner plates.
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4 skinless boneless chicken breasts
pepper and salt
shredded cabbage mix
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