Oven-Fried Potato Chip-Crusted Chicken
1/3 cup Dijon mustard
¼ cup melted butter
5 oz. Bag thin and crispy potato chips, finely crushed
1 cup grated parmesan cheese
2 tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2” thickness
Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Place a cooling rack over the baking sheet and spray with nonstick spray. In a shallow dish, combine mustard and melted butter. In a separate shallow dish, combine crushed potato chips, parmesan, rosemary and salt. Brush chicken breasts with mustard mixture. Dredge in potato chip mixture to coat. Place on prepared cooling rack and let stand for 20 minutes to set the crush. Bake 35-50 minutes or until chicken is golden brown and cooked through. Let stand 10 minutes before serving.
