I’ll admit it: I have a fondness for fried foods. It isn’t the greasiness that gets me, though. It’s the crunch. To mimic that irresistible burst-in-your-mouth sensation – without an unnecessary dip in bubbling-hot oil – try this trick. Use a rolling pin to crush baked potato chips or brown rice cereal, throw in some shredded cheese and seasonings, and you’ll have a crispy coating for baked chicken (or tofu, your choice!). I used the new Quest Protein Chips in Cheddar & Sour Cream flavor–a whole bag’s worth has only 120 calories, plus you get 21 extra grams of protein.
Oven-Baked Crispy Cheddar Chicken
2 chicken breasts (boneless/skinless)
¼ cup sharp cheddar cheese
¼ cup non-fat Greek yogurt
1 bag protein chips (or baked potato chips or brown rice crisp cereal), crushed
1/2 Tbsp. olive oil
½ tsp. garlic salt
Non-stick cooking spray
- Preheat oven to 350 degrees F. Cover baking sheet with aluminum foil; coat with non-stick spray.
- In a shallow bowl, combine cheese, olive oil, garlic salt and crushed chips or cereal.
- Coat chicken with yogurt (both sides) and press into chip mixture until covered, pressing gently to make the chips stick.
- Place chicken on baking sheet and bake for 30 minutes or until cooked through.