Potato Chip Breaded Fried Chicken With Tomato Chutney

• 7 ounces potato chips crushed
• 2/3 cup grated Parmesan cheese
• 1/3 cup dried breadcrumbs
• 2 eggs
• 2 tablespoons milk
• 1/2 cup flour
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 5 ounces green beans blanched
• 5 ounces wax beans blanched
• 5 ounces sugar snap peas blanched
• 2 teaspoons oil
• 1 red pepper small, seeded and finely chopped
• 14 ounces diced tomatoes
• 1/4 cup brown sugar packed
• 1 tablespoon 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, sugar snap peas blanched, oil, red pepper, tomatoes, brown sugar, balsamic vinegar

Taken from www.yummly.com/recipe/Potato-Chip-Breaded-Fried-Chicken-with-Tomato-Chutney-1403982 (may not work)