Prep 20 mins
Cook 10 mins
Chicken recipes that are quick and easy sometimes are not as tasty as we'd like. I created this one a long time ago after picking up a ton of Pringles chips on sale for 88 cents a can at the local market. I got one of every kind. When I put them away, the barbecue flavored was pushed to the far corner and sat there forever. So after the date ran out (yes...this happens to me sometimes), I knew they'd still be alright to eat, but I didn't care for the flavor as much as I thought I would. I came up with this to use up a good bargain.
- NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
- Preheat the oven to 300 degrees.
- Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
- Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
- Heat the olive oil and sauté the chicken until browned.
- Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.
great way to use up chips- Thanks
It made me smile to find bbq chips on sale with which to make this creation of Amy's! This was super easy to make! I used fresh thyme and dried rosemary & oregano. It was a very hot evening, so I decided to just finish it up in the skillet instead of transferring it to the oven. I turned the heat down after browning them, and then sliced them for the last little bit of skillet time. They were yummy!! The kids loved the idea of having chips on their chicken and the herbs gave it great flavor for the adults! Love you & miss you, Amy!