Meat and Poultry Chicken Chicken Breast Breaded Chicken Potato Chip Chicken 4.3 (53) 35 Reviews 1 Photo Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired. Recipe by Larry Updated on August 22, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 1 day Total Time: 1 day 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 pounds skinless, boneless chicken breast meat 2 tablespoons butter, melted 1 teaspoon salt 1 teaspoon ground black pepper 1 cup crushed potato chips Directions To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish. Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear. I Made It Print Nutrition Facts (per serving) 405 Calories 16g Fat 10g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 405 % Daily Value * Total Fat 16g 20% Saturated Fat 7g 33% Cholesterol 147mg 49% Sodium 869mg 38% Total Carbohydrate 10g 4% Dietary Fiber 1g 4% Total Sugars 0g Protein 54g Vitamin C 6mg 32% Calcium 34mg 3% Iron 2mg 12% Potassium 896mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved