POTATO CHIP BAKED CHICKEN FINGERS
prep 15 minutes bake 8 minutes at 400°F
3 Tbsp. vegetable oil
1 egg, lightly beaten
1/4 cup sour cream
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
11/4 to 11/2 lb. skinless, boneless chicken
breast halves, cut lengthwise into
3/4- inch-thick strips
3 cups potato chips
1 recipe Saucy Pickle Dip
1. Preheat oven to 400° F. Brush a 15×10×1- inch baking pan with oil; set aside. In a medium bowl combine egg, sour cream, salt, garlic powder, and pepper. Add chicken strips, stirring to coat.
2. Place potato chips in a large resealable plastic bag; seal bag, pressing out air. Using a rolling pin, crush chips to make coarse crumbs. Transfer to a shallow dish. Add chicken, a few strips at a time, rolling and pressing to coat. Arrange chicken in the prepared baking pan, leaving space between each strip. 3. Bake 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes. Serve with Saucy Pickle Dip. Makes 4 servings.
saucy pickle dip In a small bowl combine 1/2 cup bottled ranch salad dressing, 3 Tbsp. ketchup, and 1 Tbsp. dill pickle relish. per serving 505 cal, 29 g fat (5 g sat. fat), 148 mg chol, 1,053 mg sodium, 23 g carb, 1 g fiber, 2 g sugars, 35 g pro.