Chicken Breasts Coated in Crushed Potato Chips and Baked
 To a bag of crushed potato chips add Chicken, melted butter, garlic salt and bake


Have you ever had chicken coated with salty potato chips? You should try this..
easy to prepare ... children as well as adults especially love this, me too!
See more easy delicious Recipes:
Chicken filled with Boursin Cheese and Ballotine of Chicken

Easy Chicken Breast Dinner Menu
recipe, photograph and presentation all created by
Peggy Bucholz for

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Cook Time: 45 min      Total Time: 55 min       Yield: 2 servings


1 pound chicken breasts, bone-in, skin-on, (approximately 8 ounces per person)
2 tablespoons butter, melted
1/4 teaspoon garlic salt
black pepper
1 to 2 cups potato chips in a bag, plain or barbecued or sour cream and onion flavored
2 sprigs parsley, garnish (optional)
20 asparagus spears, pencil size (10 per person)... (optional)


Preheat oven to 375 degrees F.

Dip chicken in melted butter. To the bag of potato chips, add garlic salt and pepper. Crush the potato chips using a rolling pin. Add the chicken to the bag and coat well with the chips. Transfer chicken to a shallow greased baking sheet, single layer, not touching. Bake at 375 degrees for 25 to 45 minutes depending on their size without turning until juices run clear and they are thoroughly baked.

Isn't that easy to make!

If using asparagus, cut each spear into two pieces; steam al dente or until tender crisp; drain and toss with melted butter, salt and pepper. Set aside.

Yam Souffle: - Simple recipe!


2 ramekins (1/3 cup size)
10 ounces yams, peeled, cut into chunks
Milk, small amount
1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped fine
1/4 of a beaten egg
2 parsley sprigs, garnish


Boil the yams until soft; drain, mash them with milk, butter, salt, pepper, parsley, onion and egg. Fill buttered ramekins. Bake at 375 degrees F. for 15 minutes or until knife inserted in center comes out clean. This can be prepared in advance; reheat before serving.

: - Simple to prepare!


1/2 pound green zucchini, diced fine
2 teaspoons butter
Salt and pepper, to taste
1/4 teaspoon dried dill weed

In a small saucepan saute zucchini with butter for 1 to 2 minutes, do not overcook, they should be crunchy; remove from heat; add seasoning. Mint can be substituted for dill weed if you prefer, either one is great with zucchini and very tasty.

To Serve

Place 10 asparagus spears 2 layers high on plate grid style (see my photograph); put chicken on top. Invert a yam souffle onto each plate; add zucchini and serve this easy delicious dinner.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001