Double-Dipped Potato-Chip Chicken with Quick Slaw

• 1 1/4 c. crushed potato chips
• 1 large egg
• 4 medium skinless, boneless chicken-breast halves
• 1/4 tsp. ground black pepper
• .13 tsp. ground black pepper
• 4 c. shredded cabbage mix for coleslaw
• 1 large carrot
• 1/4 small red onion
• 1/4 c. cider vinegar
• 1 tbsp. vegetable oil
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 c. light mayonnaise
• 2 tbsp. barbecue sauce

1. Preheat oven to 450 degrees F.
2. Place crushed chips on large plate.
3. With fork, beat egg in pie plate or shallow dish.
4. Dip 1 chicken-breast half in egg, then transfer to crumbs on plate.
5. Press crumbs onto chicken so they adhere.
6. Transfer chicken to ungreased cookie sheet.
7. Repeat with remaining chicken.
8. Dip chicken again in any remaining crumbs on plate so that chicken is completely coated.
9. Return chicken to cookie sheet.
10. Sprinkle both sides of chicken with 1/4 teaspoon pepper.
11. Bake 15 minutes or just until chicken loses its pink color throughout.
12. Meanwhile, in large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined.
13. In small bowl, stir mayonnaise and barbecue sauce until blended.
14. To serve, spoon barbecue mayonnaise into 4 small cups.
15. Place chicken, slaw, and cups on 4 dinner plates.

potato chips, egg, skinless, ground black pepper, ground black pepper, cabbage, carrot, red onion, cider vinegar, vegetable oil, sugar, salt, light mayonnaise, barbecue sauce

Taken from www.delish.com/recipefinder/potato-chip-chicken-quick-slaw-2315 (may not work)