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Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.
- 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 ounces each)
- For the Coating:
- One (6 ounce 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
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 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400 degrees and add 5 minutes. to the total cooking time.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
667 calories; 33g total fat; 147mg cholesterol; 468mg sodium; 33g carbohydrates; 2g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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