Meat: Garlic Chicken with a Crunchy Chip-Basil Crust

By SharonE

I'm not a huge fan of chicken breast due to its dryness but this recipe keeps the moisture in and the topping is irresistible!

Ingredients

• Marinade and Chicken:
• 6 tbsp. olive oil
• 2 tbs. minced garlic
• 1/2 tsp. cayenne
• 2 1/2 tbsp. dijon mustard
• 1/2 cup chopped fresh basil
• 6 boneless, skinless chicken breast halves
• Coating:
• 6 oz. potato chips, crushed
• 1 cup well-crushed cracker pieces (20 individual Club crackers)
• 1/2 cup roughly chopped basil
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. melted butter

Details

Servings 6

Preparation

Step 1

Marinade:
In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard and basil. Rinse chicken breasts, pat dry, and add them to the marinade; turn to coat. Cover and refrigerate 1-4 hours.

Coating:
In a large, shallow dish, mix the chips, crackers, basil and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

Chicken:
Heat oven to 450 degrees and butter rack that is set over a baking dish (I actually use a round cooling rack placed over a pie dish). Coat chicken thoroughly with coating mixture. Roast the chicken until it's crisp, browned and cooked through, 25 to 30 minutes. Check after 15 min. If the chicken is getting too brown, reduce heat to 400 degrees and add 5 minutes to total cooking time.