Potato Chip Chicken with Quick Slaw

1. 1

   Preheat oven to 450 degrees F. Put potato chips in a large resealable plastic bag and crush them into crumbs with a rolling pin or the bottom of a pan (youll have about 11/4 cups crumbs).

2. 2

   Beat egg with a fork in a pie plate or shallow dish.

3. 3

   Dip 1 piece of chicken in egg, then transfer chicken to crumbs in bag, pressing them onto chicken breast so they stick to it.

4. 4

   Transfer chicken to ungreased cookie sheet.

5. 5

   Repeat with remaining chicken breasts.

6. 6

   If there are any crumbs remaining in the bag, dip chicken breasts one more time so theyre completely coated.

7. 7

   Return to cookie sheet and sprinkle both sides of chicken with 1/4 tsp.

8. 8

   pepper.

9. 9

   Bake 15 minutes, or until meat just loses its pink color throughout.

10. 10

    Meanwhile, in a large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt and remaining 1/8 tsp.

11. 11

    pepper.

12. 12

    Serve baked chicken alongside slaw.

13. 13

    Have some barbecue sauce on the side for dipping, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.