This chicken really needs no introduction. Its crunchy, tangy, and delicious, and takes less than 1/2 hour to prepare.
2 lbs Boneless Skinless Chicken Breast
1 8.5oz bag Honey Dijon Kettle Chips
5 TBS Honey
3 TBS Dijon Mustard
2 TBS White vinegar
Honey Dijon Sauce
Combine honey, dijon mustard, and vinegar in a bowl. Whisk until smooth.
**If you want extra sauce for dipping, make a double batch and reserve ½ for your meal.
Crunchy Honey Dijon Chicken:
Preheat oven to 350 degrees.
Cut your chicken so that all pieces are uniform in size. This recipe is tailored toward cutting the breast into three pieces: removing the thin end first, then splitting the thick part of the breast. You can do it however you like, but remember to adjust cooking time and coating amounts accordingly.
Throw chicken and honey dijon in a bowl, stir to coat each piece, and set aside. Remove about ½ of the kettle chips from the bag and set aside. You may not use these. Lay the ½ full bag out and use a rolling pin to break up the chips into crumbs.
Coat each piece of chicken thoroughly in chip crumbs. Spray a baking sheet with non-stick spray or olive oil and arrange the chicken evenly. Bake in a 350 degree oven for about 15 minutes, or until internal temperature reaches 165 degrees. If it needs a little extra browning, throw it under the broiler for a minute but watch it very carefully!