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 18×26-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.
