double-dipped potato-chip chicken with quick slaw
(1 RATING)
A 30 minute meal, perfect for weeknight dinner. A great variation for that chicken you don't know what to do with.
No Image
prep time
15 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 1/4 cups crushed potato chips
- 1 large egg
- 4 medium chicken breast halves, skinless and boneless
- 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
- 4 cups from a 16 ounce bag shredded cabbage mix for coleslaw
- 1 large carrot, peeled and shredded
- 1/4 cup cider vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup light mayonaise
- 2 tablespoons barbecue sauce
How To Make double-dipped potato-chip chicken with quick slaw
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Step 1Preheat oven to 450 degrees
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Step 2Placed crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken breast half in egg, then transfer to crumbs in plate, pressing chicken so crumbs adhere. Transfer chicken to ungreased cookie sheet. Repeat with remaining chicken.
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Step 3Dip chicken again in remaining crumbs so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake just until chicken loses its pink color throughout, about 15 minutes.
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Step 4Meanwhile, in large bowl, toss cabbage mix with carrot, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbeque sauce until well blended.
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Step 5To serve, spoon barbeque mayonnaise into 4 small cups. Divide chicken and slaw among 4 dinner plates and serve with mayonnaise.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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