Most canned goods are loaded with sodium, and white rice and pasta add little nutritive value.
This chicken dish will satisfy that craving and keep you in fighting shape.
I’ve since updated it.
Overcooking will also cause the breading to fall off or become soggy.
Makes 2 servings
Ingredients
1.
Place the chicken breasts between 2 sheets of plastic wrap or wax paper on a flat work surface.
Using the flat side of a meat mallet, pound them to an even 1/2-inch thickness.
Transfer the chicken breasts to a resealable plastic bag that is slightly larger than the breasts.
Refrigerate for at least 6 hours or overnight, rotating once or twice if possible.
Note: It is important to soak the chicken to make it tender.
Preheat the oven to 450F.
Line a small baking sheet with nonstick foil.
Add the chips to a medium shallow bowl.
Remove one chicken breast from the buttermilk and let any excess drip off.
Sprinkle both sides of the breast evenly with half of the seasoning mixture.
Place the coated breast on the prepared baking sheet.
Repeat with the remaining breast and seasoning.
Discard any leftover buttermilk.
Press any remaining chips onto the tops of the breasts.
Lightly mist the top of both pieces with olive oil spray.
For a quick breakfast, follow the recipe as written below.
The addition of the brown sugar makes it truly taste like a German-chocolate treat.
