You know how you often end up with those crushed chips at the bottom of the bag? Well, I decided that I was going to use those to crust some boneless, skinless chicken breasts. The results were a delicious, moist chicken breast. I served them with some homemade Chipotle Ranch Dip and broccoli.
Ingredients:
- 1 boneless skinless chicken breast per person (I made 4 chicken breasts as I wanted leftovers, so chip/cheese proportions are based on that.)
- 2 cups crushed potato chips (I used plain that I crushed to a bread crumb consistency.)
- 1/4 cup grated Parmesan cheese
Directions:
- Prepare a baking dish and preheat oven to 350 degrees F.
- Mix together the potato chips and Parmesan cheese.
- Press each chicken breast into the potato chip mixture (both sides)
- Place chicken breasts into the baking dish and sprinkle remaining potato chip mixture over the chicken breasts.
- Bake until internal temperature of the chicken breasts at the thickest point reaches 160 degrees F.
- Remove the chicken breasts from the oven and allow to rest. The internal temp of the chicken breasts will rise about 5 degrees while you’re resting the chicken, so the final temp will be 165 degrees.
- Serve with your favorite veggies and dipping sauce.
The Chipotle Ranch Dip is just my homemade ranch dip with some chipotle seasoning added to it for a little extra kick.
Looks really good! And simple! Can’t wait to try it.
Kym recently posted..M is for… Music
I’m all about fast and simple around here. 🙂
You take great photos and your food is so yummy looking!
Any suggestions for if you don’t have chips? 🙂
Blossom recently posted..…sweet to the soul…
I’ve made variations of this with gf crackers, gf bread crumbs, tortilla chips, Parmesan cheese mixed with Italian herbs… The possibilities are endless. 🙂
yummy and what a good idea!!
Jen recently posted..Creativity this week 🙂
I hate wasting food even if it is just the crushed chips at the bottom of the bag. I had them in a ziploc baggie just waiting to be used. lol!
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When I got married my Aunt shared a similar recipe but without the parmesan. I am going to have to try this. Thanks!