Orange, Lavender & Figs by Fanny Slater

Author:Fanny Slater
Language: eng
Format: epub
Publisher: Atria Books

Sweet Onion Potato Chip–Crusted Chicken with Maple Honey Mustard

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SERVES 4

You know that desperate moment when you’re caught hands-deep in an empty bag of potato chips licking the bottom-crumbs from between your fingers? This is a recipe that not only redeems but embraces that awkward situation. Juicy baked chicken breasts are covered in a crisp oniony coating of chips and dressed with a peppery, tangy maple drizzle. Serve with a fresh, citrusy green salad.

1 bag (5 ounces) onion-flavored kettle-cooked potato chips

2 large eggs

1 tablespoon Dijon mustard

1 tablespoon half-and-half

Kosher salt and coarse black pepper

4 boneless, skinless chicken breast halves (6 ounces each)

1/4 cup olive oil

1 tablespoon paprika

Maple Honey Mustard (recipe follows)

Preheat the oven to 350°F. Grease a baking sheet.

Put the potato chips in a Ziploc bag, squeeze the air out, and seal. Wrap the plastic bag in a kitchen towel and, using a rolling pin or potato masher, crush the chips into fine crumbs. Place the crumbs in a large shallow bowl.

In a separate shallow bowl, whisk together the eggs, mustard, and half-and-half and generously season with salt and pepper. Lay out an assembly line of the chicken, egg mixture, and potato chips. Have the greased baking sheet ready at the end.

Dip one chicken breast into the egg mixture and then coat in the crushed potato chips, pressing to help them adhere. Transfer the chicken to the baking sheet and repeat until all the chicken pieces are fully crusted with the chips. Evenly drizzle both sides of the chicken pieces with the oil and season both sides with salt, pepper, and the paprika.

Bake the chicken until the outside crust is golden brown and the center of the largest piece is no longer pink, 20 to 25 minutes. While the chicken breasts are still hot, sprinkle them with salt.

Drizzle each breast with 2 tablespoons of the Maple Honey Mustard.

Fanfare Tips

• Round up the youngsters for the chip-crushing portion of this recipe. They’ll have a blast crunching up the coating and feel like an important behind-the-scenes member of this meal. Take it one step further by bringing them to the grocery store to pick out their favorite chip flavor.

• For a sweet and smoky coated chicken, snatch up your favorite brand of barbecue chips. For a tangy twist, salt and vinegar will do the trick.

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