I love this recipe for backyard barbecues, or anytime in winter to get the feeling of summer. It has a great crunch and texture, and you can always substitute the coleslaw with any salad.
Prep time: 10 minutes
Cook time: 30 minutes
You will need:
-baking pan
-large bowl
-cutting board and knife
-large plate
-small bowl
Ingredients:
-1 1/4 cups crushed potato chips (your favorite flavor)
-1 large egg
-4 medium boneless, skinless chicken breasts
-1/4 teaspoon black pepper
-4 cups shredded cabbage (green and purple)
-i large carrot, peeled and shredded
-1/4 red onion, shredded
-1/4 cup cider vinegar
-1 tbsp. vegetable oil
-1 tsp. sugar
-1/2 tsp. salt
-1/4 cup light mayonnaise
-2 tbsp. barbecue sauce
Directions:
-Preheat oven to 450 degrees
-Crush potato chips and place on a large plate or baking dish
-With a fork, beat an egg in a small bowl
-Dip a chicken breast in egg, and move to plate to coat with potato chips
-Repeat with remaining chicken.
-Dip chicken a second time so that it is completely coated.
-Return chicken to an ungreased cookie sheet
-Sprinkle both sides of chicken with 1/4 tsp. pepper.
-Bake until chicken loses its pink color inside, or about 15 minutes.
-Meanwhile, in a large bowl, toss cabbage mix with carrot and onion.
-Mix-in vinegar, oil, salt, sugar, and remaining pepper.
-In a small bowl, mix mayonnaise and barbecue sauce until well blended.
-Serve and enjoy!
Cheers, foodies!
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