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| INGREDIENTS |
For the marinade & chicken: |
| 4 tbsp. |
olive oil |
| 2 tbsp. |
minced garlic |
| ½ tsp. |
cayenne |
| 3 tbsp. |
Dijon-style mustard |
| ½ cup |
chopped fresh basil |
| 6 |
boneless, skinless chicken breast halves (about 6 ounces each) |
For the coating: |
| 6 oz. |
reduced fat potato chips, crushed |
| 1 cup |
well-crushed reduced fat cracker pieces (about 10 crackers) |
| ½ cup |
roughly chopped basil |
| ½ tsp. |
freshly ground black pepper |
| 1 tbsp. |
melted butter |
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| RECIPE |
For the marinade:
-
In a glass 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 coat and cook the chicken:
-
Heat the oven to 450°F.
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Spray baking sheet or rack with cooking spray.
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Take a breast from the marinade using tongs, do not wipe off marinade.
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Lay the chicken on the crumbs.
-
Gently scoop and pat the crumbs over the breast until both sides are thoroughly coated.
-
Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts.
-
Bake the chicken until it's crisp, browned, and has an internal temperature of 165º F, about 25-30 minutes.
- If the coating is getting too brown, reduce heat to 400º and continue baking.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
490 |
|
| Total Fat |
22 g |
|
| Sodium |
520 mg |
|
| Total Carbohydrates |
29 g |
|
| Fiber |
1 g |
|
| Protein |
42 g |
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