- 4 thin chicken breasts, about 6 oz. each
- ¼ c. plain yogurt
- 1 egg
- 8 oz. bag of sour cream and onion kettle chips
In a wide bowl, stir egg and yogurt together with a fork until smooth.
In another wide bowl, crush about half the bag of potato chips into large crumbs.
Dredge each chicken breast in yogurt mixture to coat both sides, and allow excess to drip off. Press coated chicken into the crushed chips to coat both sides. (You may need to add more crushed chips to coat all the chicken, but no sense crushing the whole bag and wasting them if you don’t need them all!)
Bake chicken 375 degrees oven for 25-30 minutes.
These were really easy and turned out to be pretty good. I’ve never used yogurt for dredging chicken before and I’m not sure what it added but it was really tasty. I don’t know that the sour cream and onion chips really added enough flavor for me. I was hoping it would be stronger.