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Dash of Diamonds and Pinch of Pearls Sweepstakes

Garlic Chicken with a Crunchy Chip-Basil Crust

Source: Fine Cooking - Issue 25
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Active Time:  15 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 6
Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.
RECIPE INGREDIENTS
For the Marinade and Chicken:
6 tablespoons olive oil
2 tablespoons minced garlic
1/2 teaspoon cayenne
3 tablespoons Dijon-style mustard
1/2 cup chopped fresh basil
6 boneless, skinless chicken breast halves (about 6 oz. each)
For the Coating:
One 6-oz. bag potato chips, crushed
1 cup well-crushed cracker pieces (about 10 crackers)
1/2 cup roughly chopped basil
1/2 teaspoons freshly ground black pepper
2 tablespoons melted butter
Garlic Chicken with a Crunchy Chip-Basil Crust Recipe at Cooking.com
DIRECTIONS
FOR THE MARINADE: In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard, and basil. Rinse the chicken breasts, pat them dry, and add them to the marinade; turn to coat. Cover and refrigerate for 1 to 4 hours.


FOR THE COATING: In a large, shallow dish, mix the chips, crackers, basil, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.


TO COOK: Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand and, without wiping off the marinade, lay the breast on the crumbs. Scoop and pat the crumbs over the breast using your other hand, patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400 degrees and add 5 min. to the total cooking time.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Garlic Chicken
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 667
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 468mg
% Cal. from Fat: 45%
Cholesterol: 147mg
Protein: 59g
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