Servings: six.
Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.
This is a big win with the kids, even in the days when basil and mustard would have sent them running from the room. Now this is a requested dish from them. Also, it is very easy to overcook the chicken so I use an instant read thermometer to keep an eye on things and even take some out earlier than others if there is a noticeable size difference in the chicken breasts.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review