This was originally posted on another blog of mine (Simplicity — Small & Cheap). I consolidated all blogs to simplify my life. – Jen 6/19/09
Like the Fiesta Taco Casserole, this one came from the same Betty Crocker magazine cookbook jobby. I changed a bit on this one too. The original can be found here.
6 c sour cream and onion-flavored potato chips, crushed (1-1/2 c) – ($2.00)
1 Tblsp. parsley flakes (negligible)
2 eggs ($0.24)
2 tsp Worcestershire sauce ($0.10)
4 boneless, skinless chicken breasts (~$5.00)
In a shallow bowl, mix crushed potato chips & parsley– I used a pie plate. In another shallow bowl, beat eggs and Worcestershire sauce.
Dip chicken into egg mixture and then coat with potato chip mixture.
Place chicken breast in a 9×12 baking dish uncovered at 400 degrees for 45-60 minutes or until the thickest part registers 170 on a meat thermometer*.
As usual, I modified this to what I had on hand. My 4 bs chicken breasts were HUGE!!! Instead of 1-1/4 lbs, they were more like 2-1/2 lbs and pan-frying would NEVER work unless I pounded them down. Because they were so big, I doubled the amount of eggs and needed more chips to get a good coating. This would be fantabulous with BBQ or Cheddar and Sour Cream chips. YUM! Also, because the chicken breasts were so large, this feeds 6, not 4. Cost per serving approximately $1.22. We had some smallish baked potatoes (5lbs for $2.99) and some carrots ($0.99/lb on sale) as a side dish so add $.40/pp for sides.
* I never cook chicken to 170. I find it takes to long to get those last 10 degrees and ends up dry. But you should unless you want to get sick and die of some horrible disease. Don’t say I didn’t warn you :).