Corn Chip-Crusted Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 710
- Total Fat
- 31 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 147 milligrams
- Sodium
- 809 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 6 grams
- Protein
- 55 grams
- Sugar
- 6 grams
- Total: 35 min
- Active: 25 min
Ingredients
1 pound small red-skinned potatoes, quartered
Kosher salt
1 head broccoli, florets and tender stems chopped (about 4 cups)
3 cups corn chips (about 6 ounces)
4 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
3/4 cup sour cream
1/2 cup grape tomatoes, halved
1 tablespoon extra-virgin olive oil
1 scallion, thinly sliced
1 tablespoon finely chopped fresh cilantro
Juice of 1/2 lime
Directions
- Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
- Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
- Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.
Cook’s Note
You can use this recipe to make chicken fingers, too. Cut the breasts diagonally into strips before coating. Bake as directed.