About
Shake off the red checkered tablecloth, because this meal deserves a spot at the picnic (or dining) table today! Coated with crunchy barbeque-flavored potato chips, juicy cuts of chicken breasts are baked until golden, and then move on to join forces with a green bean-tomato-relish-type side dish for the perfect flavor combination. With BBQ Chip Chicken, you have the whole picnic meal in one basket! Ants, hopefully, optional.
Ingredients
- 2 tablespoons olive oil, divided
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon granulated garlic
- 2 tablespoons water
- 3 teaspoons kosher salt, divided
- 4 cups barbeque-flavored potato chips, crushed
- 1 tablespoon lemon juice, freshly squeezed
- 4 (5-ounce) chicken breasts, boneless and skinless, split to make 8 small cutlets
- 4 ounces green beans, trimmed, halved
- 1/4 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1/4 teaspoon black pepper
- 12 ounces Campari® tomatoes, quartered
- fresh parsley, to taste, chopped
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Using 1 tablespoon of the olive oil, grease a rimmed 18x26-inch baking sheet.
Step 3 -In a large shallow bowl, add the flour.
Step 4 -In a second large shallow bowl, add the eggs, the granulated garlic, 2 tablespoons of the water, and 3/4 teaspoon of the salt and whisk to combine.
Step 5 -In a third large shallow bowl, add the crushed chips.
Step 6 -In a fourth large shallow bowl, add the lemon juice and the chicken and toss to coat.
Step 7 -Individually dip each of the chicken cutlets into the flour, then into the egg mixture, tapping any excess off, and then press gently into the crushed chip mixture.
Step 8 -In a single layer, transfer the coat chicken cutlets to the prepared baking sheet and bake until golden-brown, with the chicken reaching an internal temperature of 165 degrees F, about 14-18 minutes.
Step 9 -While the chicken cutlets are baking, bring a large saucepan of water over medium-high heat to a boil.
Step 10 -Add 2 teaspoons of the salt and the green beans to the boiling water and cook until just tender, about 3-4 minutes.
Step 11 -Immediately transfer the cooked green beans from the boiling water to an ice bath, let them cool, and then drain.
Step 12 -In a clean large bowl, add the onions, the red wine vinegar, the remaining salt, and the black pepper, toss to combine, and let sit, about 5 minutes.
Step 13 -Add the tomatoes and the remaining olive oil to the onion mixture and toss to combine.
Step 14 -Just before serving, add the cooled green beans and the parsley to the onion mixture and toss to combine.
Step 15 -Plate the chicken with the green bean mixture and serve.
