Potato Chip Chicken with Quick Slaw

• 4 cup(s) potato chips, plain or flavored
• 1 large egg
• 4 medium (boneless, skinless) chicken breast halves, about 1.25 pounds
• .125 teaspoon(s) pepper
• 4 cup(s) (shredded) cabbage mix, for coleslaw
• 1 large carrot, shredded
• .25 small red onion, thinly sliced
• .25 cup(s) cider vinegar
• 1 teaspoon(s) sugar
• .25 teaspoon(s) salt

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Directions

1. Preheat oven to 450ºF. Put potato chips in a large resealable plastic bag and crush them into crumbs with a rolling pin or the bottom of a pan (you’ll have about 11/4 cups crumbs).
2. Beat egg with a fork in a pie plate or shallow dish. Dip 1 piece of chicken in egg, then transfer chicken to crumbs in bag, pressing them onto chicken breast so they stick to it. Transfer chicken to ungreased cookie sheet.
3. Repeat with remaining chicken breasts. If there are any crumbs remaining in the bag, dip chicken breasts one more time so they’re completely coated. Return to cookie sheet and sprinkle both sides of chicken with 1/4 tsp. pepper. Bake 15 minutes, or until meat just loses its pink color throughout.
4. Meanwhile, in a large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt and remaining 1/8 tsp. pepper. Serve baked chicken alongside slaw. Have some barbecue sauce on the side for dipping, if you like.

From Good Housekeeping 100 Best Chicken Recipes ©2005 Sterling - Buy the book

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