Food Potato-Chip Crusted Chicken with Arugula Pesto

01:35  08 april  2020
01:35  08 april  2020 Source:   purewow.com

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Crunchy potato chips are a natural coating to create a crispy crust for baked chicken breasts everyone in the family will love for dinner. With this recipe for Potato Chip Crusted Chicken Breasts, they’ve moved from lunch to dinner, and are putting everyday chicken breasts at the center stage of

Total Time: 40 mins. Potato Chip Crusted Chicken Fingers. Gluten Free. Place potato chips in the bowl of the food processor fitted with chopping blade. You will most likely have to do at least 2 batches (depending on the size of your food processor).

a plate of food with broccoli © Aubrie Pick/Kitchen Remix

You like chicken parm, right? (Silly question.) Well, this potato-chip crusted chicken with arugula pesto, from Charlotte Druckman’s new cookbook, Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients, is like chicken parm but so much better.

“Something we never admit but all know is true: Even bad chicken parmigiana is good,” Druckman writes. “We totally eat—and love—it cold, same as pizza. Imagine what properly melty, mozzarella-blanketed chicken parmigiana could be under the best circumstances—coated with potato chips, smeared with a bright electric-green sauce—and you should arrive at this tour de force.”

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with Roasted Potatoes & Cherry Tomato- Arugula Salad. Created with Sketch. This recipe does just that—in two sides for classic chicken cutlets, crusted with panko breadcrumbs and sharp Parmesan. We’re serving up roasted tricolor potatoes , in addition to a refreshing arugula salad with juicy cherry

Arugula transforms from a salad green to the key ingredient in Arugula -Pistachio Pesto . Combine potatoes and 1 tablespoon oil in a medium bowl; toss well. Arrange potatoes in a single layer on Served with seasoned & grilled chicken and steamed fresh green beans. Great side dish and minimal

There are so many ways to enjoy it: “Try it in sub form on a long, thick roll, slapped with extra pesto, topped with arugula leaves and hit with a squeeze of lemon,” Druckman suggests. Or sandwich it inside a homemade pretzel bun. Or you can eat the chicken sans cheese or pesto to take advantage of that potato-chip crunch.

Reprinted with permission from Kitchen Remix by Charlotte Druckman, copyright © 2020. Photographs by Aubrie Pick. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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1½ cups packed fresh arugula

½ cup packed fresh flat-leaf parsley leaves

1 garlic clove, roughly chopped

¼ cup plus 2 tablespoons toasted hazelnuts, roughly chopped

2 ounces Parmesan cheese, coarsely grated (scant ¾ cup)

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Then stir in a simplified, easy basil and arugula pesto made with Pecorino cheese, a sharp sheep's milk cheese that slightly mirrors the saltiness of However, if tonight is not the night for using the food processor, just pick up some fresh basil pesto from the supermarket when you buy the fish.

Arugula Pistachio Pesto Chicken . Baked Potato Soup. Baked Pumpkin Pie Oatmeal. Banana Split Oatmeal. Rub any remaining pesto on the outside of chicken . Tuck wings under bird and truss chicken . Put chicken on the rotisserie and grill indirect (leave burner directly under chicken off) for

¼ teaspoon kosher salt, plus more to taste

½ cup extra-virgin olive oil

¼ cup plus 1 tablespoon all-purpose flour

Freshly ground black pepper, to taste

¼ cup whole milk

1½ cups finely crushed kettle-style potato chips

¾ teaspoon cayenne pepper

4 skinless, boneless chicken breasts

Eight ¼-inch-thick slices fresh unsalted mozzarella


1. Make the Pesto: In a food processor, pulse together the arugula, parsley, garlic, hazelnuts, Parmesan and salt to form a paste, scraping down the side of the bowl as needed. Slowly stream in the olive oil as you continue pulsing to form a smooth, bright sauce. Taste and season with salt as needed.

2. Make the Chicken: Place a cooling rack on a parchment-lined baking sheet and coat the rack with nonstick spray. Position one oven rack so that the chicken will be 2 to 3 inches away from the broiler, and one in the middle of the oven. Preheat the oven to 400°F.

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Chicken fingers with a crunchy potato chip crust ? Yes, please! Get the full recipe at Visit our website for more videos, recipes and tips.

I put it in a hot sautepan and then put the whole thing in the oven, so the bottom of the cod forms a terrific crust , and the chorizo on tops crisps, and the smoky paprika fat drips lightly While the fish is in the oven, whip up a simple basil and arugula pesto (or use store-bought basil pesto without remorse).

3. Spread ¼ cup flour on a large plate and season with a pinch each of salt and pepper. Add the milk to a medium bowl and season with a pinch each of salt and pepper. Fill a separate medium bowl with the potato-chip crumbs, the remaining 1 tablespoon flour and the cayenne, and stir to combine.

4. Season each chicken breast on both sides with a pinch each of salt and pepper. One at a time, dip each breast into the seasoned flour to coat, shaking off any excess, then dunk into the milk, letting any excess drip off, and then roll through the potato-chip mixture, pressing to coat. Place on the prepared baking rack. Pat any remaining potato-chip coating on top of the chicken breasts.

5. Bake the chicken breasts on the middle rack until the crusts are golden, they’re just cooked through and their juices run clear, 18 to 20 minutes. Remove the chicken from the oven and turn on the broiler.

6. Cover each chicken breast with 2 slices of mozzarella. Return the chicken to the oven on the top rack, and broil until the cheese is bubbling and just beginning to brown, about 4 minutes. Transfer to a large serving platter and let rest for about 5 minutes. Gently smear a few spoonfuls of the pesto onto each chicken breast and serve.


993 calories

74g fat

24g carbs

59g protein

2g sugars

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Creamy, crispy, and good enough to eat for breakfast the next dayRELATED: Make the Most of Spring Vegetables

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