POTATO CHIP CRUSTED CHICKEN BREASTS RECIPE
Crunchy potato chips are a natural coating to create a crispy crust for baked chicken breasts everyone in the family will love.
Provided by Heidi
Categories Main Course
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with kosher salt.
- Prepare a baking sheet with aluminum foil and place a cooling rack on top to create a baking rack.
- Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable.
- Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.
- Bake for 18-20 minutes or until the chicken has an internal temperature of 165 degrees F. Serve on its own or with dipping sauces of your choice.
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
- In a wide dish, beat the eggs
- In a separate ziploc bag, crush your favorite type of potato chip.
- Preheat oven to 425°F (220°C).
- To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
- Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
- Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
- Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams
PARMESAN CRUSTED CHICKEN BREASTS W/TOMATO AND BASIL AND POTATOES
Make and share this Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes recipe from Food.com.
Provided by Brisket in Roses
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F.
- Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
- Combine with peppers and onions, garlic and crushed red pepper flakes.
- Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
- Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
- Toss mixture with tongs, turning the potatoes after 15 minutes.
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top.
- Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil.
- Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
- Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Nutrition Facts : Calories 481.7, Fat 28.2, SaturatedFat 10.6, Cholesterol 44, Sodium 797.2, Carbohydrate 35.3, Fiber 5.5, Sugar 5.4, Protein 23.3
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
POTATO CRUSTED CHICKEN #5FIX
Make and share this Potato Crusted Chicken #5FIX recipe from Food.com.
Provided by chefdanmorey
Categories Potato
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- dredge each chicken breast in the flour that has been seasoned with 1/2 teaspoon of seasoned salt, shake off excess flour. dip in the beaten egg or brush with the egg. sprinkle 1/8 cup of Simply Potatoes Shredded Hash Browns on each breast, turn each breast over, sprinkle 1/4 cup of Simply Potatoes Shredded Hash Browns on each breast. Place the breast on a non-skid baking sheet. Place the pan of chicken in a preheated(350F) oven. Bake until internal tempature reaches 165F and the potatoes are nicely browned. Serve.
Nutrition Facts : Calories 209.3, Fat 4.4, SaturatedFat 1.1, Cholesterol 122, Sodium 154.9, Carbohydrate 12, Fiber 0.4, Sugar 0.1, Protein 28.2
POTATO CHIP CRUSTED CHICKEN
A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.
Provided by Maeby
Categories Chicken Breast
Time 20h10m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between 2 sheets of plastic wrap or wax paper.
- Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
- Place flattened chicken and buttermilk into resealable plastic bag.
- Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
- Preheat oven to 450 degrees.
- Lightly mist a small nonstick baking sheet with olive oil spray.
- In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
- Remove one chicken breast from the buttermilk and let any excess liquid drip off.
- Season both sides evenly with the seasoning mixture.
- Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
- Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
- Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
- Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
- Enjoy!
Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO, BASIL AND POTATOES
Make and share this Parmesan Crusted Chicken Breasts With Tomato, Basil and Potatoes recipe from Food.com.
Provided by Yesi09
Categories Chicken
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500°F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Nutrition Facts : Calories 414.5, Fat 28.1, SaturatedFat 10.6, Cholesterol 44, Sodium 774.2, Carbohydrate 20.1, Fiber 3.6, Sugar 5.5, Protein 21.7
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
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- Cut each chicken breast horizontally to obtain two large, thinner pieces. Cut these slices in two vertically, so that you have 4 pieces of schnitzel from 1 chicken breast, each piece should weigh approximately 50 g/ 1.7 oz. If the chicken breasts are smaller, cut them only once horizontally and tenderize gently. Place each chicken piece between two sheets of plastic foil and tenderize slightly using a meat mallet or a heavy saucepan. Sprinkle the chicken generously with salt and pepper.
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