Crush barbecue-flavored potato chips to create the ultimate flavorful crust for chicken. Enter: BBQ Chip Chicken!
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Cal/Serv:
445
Yields:
4
servings
Total Time:
0
hours
20
mins
tbsp.
olive oil, divided
c.
Lay’s barbecue-flavored potato chips or other barbecue potato chips, crushed
5-ounce boneless, skinless chicken breasts, each split (making 8 small cutlets)
oz.
green beans, trimmed and halved
small red onion, thinly sliced
oz.
Campari tomatoes, quartered
Chopped parsley, for serving
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- Heat oven to 450°F. Rub large rimmed baking sheet with 1 tablespoon oil. Place flour in shallow bowl.
- In second shallow bowl, beat together eggs, garlic, 2 tablespoons water, and 3/4 teaspoon salt. In third bowl, place chips.
- Toss chicken in lemon juice. Dip chicken in flour, then in egg mixture (letting any excess drip off) and finally in potato chips, pressing gently to help adhere; transfer to prepared baking sheet. Roast until chicken is golden brown and cooked through, 12 to 18 minutes.
- Meanwhile, bring medium saucepan of water to a boil and fill large bowl with ice water. Add 2 teaspoons salt to boiling water, then beans, and cook until just tender, 3 to 4 minutes. Immediately transfer to ice water to cool, then drain.
- In bowl, toss onion with vinegar and 1/4 teaspoon each salt and pepper; let sit 5 minutes. Add tomatoes and remaining tablespoon oil and toss to combine. Just before serving, toss with green beans and parsley and serve with chicken.
NUTRITIONAL INFORMATION (per serving): About 445 calories, 20 g fat (3.5 g saturated), 36 g protein, 775 mg sodium,
31 g carbohydrate, 3 g fiber
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