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Garlic Chicken with a Crunchy Chip-Basil Crust

Hot from the oven. These garlicky chicken breasts get a kick from a crunchy crumb- basil coating.

Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.

Serves six.

FOR THE MARINADE AND CHICKEN:

6 Tbs. olive oil

2 Tbs. minced garlic

1/2 tsp. cayenne

3 Tbs. Dijon-style mustard

1/2 cup chopped fresh basil

6 boneless, skinless chicken breast halves (about 6 oz. each)

FOR THE COATING:

One 6-oz. bag potato chips, crushed

1 cup well-crushed cracker pieces (about 10 crackers)

1/2 cup roughly chopped basil

1/2 tsp. freshly ground black pepper

2 Tbs. melted butter

For the marinade--In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard, and basil.

Rinse the chicken breasts, pat them dry, and add them to the marinade; turn to coat. Cover and

refrigerate for 1 to 4 hours.

For the 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.

To coat and cook the chicken--Heat the oven to 450°F and butter a baking sheet or rack. Follow

the directions in the photos at left for coating the chicken. Roast the chicken until it's crisp,

browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too

brown, reduce the heat to 400° and add 5 min. to the total cooking time.

Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia. Photos this page

Scott Philips. All others: Ben Fink. From FC #25, pp. 34-37.

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