Garlic Chicken with a Crunchy Chip-Basil Crust

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.