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Crispy Spicy Potato Chip Chicken

January 7, 2013
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Serves 4

Here’s an easy entrée that is moist and flavorful.  The Sriracha sauce (Thai red chili sauce) gives it a little zing and the baked chips provide a crusty coating.  This recipe can easily be transformed into a yummy finger food, too.  Use chicken tenders and double the remaining ingredients.  Serve with a bowl of extra chips and a dipping sauce of mayonnaise and Sriracha sauce. And don’t forget the napkins!

4 tablespoons light mayonnaise
1 teaspoon Sriracha sauce or other spicy chili sauce
1 ½ lbs. boneless, skinless chicken breast, each breast cut in half to yield 4 pieces
½ of a 5 ounce bag Glutino Gluten-Free Baked Potato Crisps (Simply Salted), coarsely crushed (about 1 ½ cups)

Preheat oven to 425 degrees.  Lightly oil a cookie sheet or baking dish.

Combine mayonnaise and Sirracha.  Brush on both sides of each breast.  Spread potato crisp over the surface of a large plate. Roll each breast in crushed crisps.

Set on baking sheet and bake 25 minutes (more if breasts are very thick) or until juices run clear.

Remove and serve with additional mayonnaise and Sriracha sauce.

Rooster brand Sriracha from Huy Fong Foods and Organicville brand Sriracha are both gluten free.

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