Crispy chicken in corn chips in the oven

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 710, total fat 31 G., saturated fats 8 G., proteins 55 G., carbohydrates 50 G., fiber 6 G., cholesterol 147 mg, sodium 809 mg, sugar 6 G.

This recipe uses crushed corn chips to coat the chicken breasts. The chicken is baked in the oven and turns out as crispy on the outside and juicy on the inside as if it were deep-fried. For a side dish, boil new potatoes and broccoli and drizzle them with homemade ranch dressing. Cook whole chicken breasts for a full dinner, or pre-cut them into strips for a delicious snack.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g small red potatoes, cut into 4 pieces
1 head broccoli, florets and tender stems trimmed (about 4 cups)
3 cups corn chips (about 170 g)
4 skinless, boneless chicken breasts (about 200g each)
3/4 cup sour cream
0.5 cups grape tomatoes, halved
1 tbsp extra-virgin olive oil
1 green onion, thinly sliced
1 tbsp finely chopped fresh cilantro
Juice of half a lime

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, potato, broccoli cabbage, grape tomatoes, sour cream, corn chips, green onions, cilantro

Cooking the dish according to the recipe:

Preheat oven to 220°C.
Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil and cook until the potatoes are tender, 6-8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.

Meanwhile, position a wire rack over a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and black pepper. Spread 1/4 cup sour cream over the chicken, coating both sides. Roll in the crushed corn chips to coat evenly; transfer to the rack. Bake until crispy and cooked through, about 18 minutes.

This recipe also works for chicken fingers. To do this, cut the chicken breasts diagonally into strips and cook as directed.
Add the tomatoes and olive oil to the potatoes and broccoli, season with salt and pepper, and toss to combine. In a small bowl, combine the remaining 1/2 cup sour cream, green onions, cilantro, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. Drizzle the dressing over the vegetables and serve with the chicken.

Categories:

recipe / Healthy eating / Healthy dinners / Oven / Summer dishes / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / Cabbage dishes / Broccoli dishes / Food Network - recipes