Potato Chip Breaded Fried Chicken With Tomato Chutney

• 7 oz potato chips, crushed
• 2/3 cup grated Parmesan cheese
• 1/3 cup dried breadcrumbs
• 2 None eggs
• 2 tbsp milk
• 1/2 cup flour
• 4 None boneless skinless chicken breasts
• 2 tbsp olive oil
• 5 oz green beans, blanched
• 5 oz wax beans, blanched
• 5 oz sugar snap peas, blanched
• None None FOR THE TOMATO CHUTNEY
• 2 tsp oil
• 1 small red pepper, seeded and finely chopped
• 1 can (14 oz) diced tomatoes
• 1/4 cup packed brown sugar
• 1 tbsp balsamic vinegar

1. Preheat the oven to 350u0b0F.
2. Combine crushed potato chips, Parmesan cheese and breadcrumbs in a shallow dish. Whisk eggs and milk in a separate shallow dish. Place flour in a third dish.
3. Cut chicken in half lengthwise. Dust in flour, shaking off excess; dip into egg mixture. Coat chicken in crumbs, pressing firmly to coat. Refrigerate 15 mins.
4. Meanwhile, for the tomato chutney, heat oil in a medium skillet on high heat. Saute pepper 4-5 mins, until tender. Add tomatoes, sugar and vinegar. Simmer on low heat 10-12 mins, until thickened. Season to taste.
5. Heat oil in a large skillet on high heat. Cook chicken in batches until browned all over. Transfer to a baking dish. Bake 5-10 mins, until cooked through.
6. Serve chicken with tomato chutney and mixed beans and sugar snap peas.

potato chips, parmesan cheese, breadcrumbs, eggs, milk, flour, chicken breasts, olive oil, green beans, wax beans, sugar snap peas, tomato chutney, oil, red pepper, tomatoes, brown sugar, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/25798 (may not work)