Crispy Chili Chicken
Category: entrees
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 1/2 cup potato chips, finely crushed
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 6 boneless, skinless chicken breast halves
- 1/2 cup evaporated milk
***Chili Sauce***
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1/2 medium green bell pepper, chopped
- 1 can (15 ounce size) diced tomatoes
- 1 teaspoon granulated sugar
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 dash Tabasco sauce
Preheat the oven to 350 degrees F. In a shallow dish, combine the potato chips, chili powder, and salt. Mix well. Place the evaporated milk in another shallow dish. Dip the chicken in the evaporated milk, letting any excess drip off. Roll the chicken in the potato chip mixture, pressing the chips on to coat it evenly. Place the chicken in a foil lined 9x13 baking dish. Place the baking dish in the oven and bake at 350 degrees F for 1 hour or until the chicken is cooked through and the coating is lightly browned. Meanwhile, combine the oil, onion, and bell pepper in a saucepan over medium heat. Cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the tomatoes, sugar, chili powder, salt, and tabasco. Mix well. Reduce the heat to low and let cook, uncovered, for 30 minutes. Serve with the chicken.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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