Cheesy SunChips Chicken

I get so many amazing recipe requests from you guys, like @KrissySeebs, who recently Tweeted me asking for a recipe using SunChips. As a fellow SunChips enthusiast, I of course had to think of something. A lot of you loved the Prosciutto-Wrapped Stuffed Chicken from my first book, so I thought I’d put a little spin on it for another date night/dinner recipe. I present to you my Cheesy SunChips Chicken with sun-dried tomatoes and...more cheese. I used the French Onion flavor, but feel free to use your favorite! The crushed SunChips create this incredible breadcrumb-like coating (but with 10x the flavor and crunch), and the gooey, melted, smoky mozzarella…ooooh, baby, so easy and simple to make. Watch the video for a quick how-to (PLUS a ghost sighting!), and pleeeease keep sending me your requests—I might make a recipe specifically for you!! (No this post is not sponsored by SunChips, that’s how much I genuinely love them!!)

Cheesy SunChips Chicken:

• Serves: 4

• Prep Time: 10 mins

• Total Time: 1 hour

Ingredients:

• Cooking spray

• 2 (8-ounce) boneless skinless chicken breast halves 

• 2 slices thick-cut bacon

• 4 teaspoons kosher salt 

• 1 (7-ounce) bag French onion flavored SunChips

• 3 tablespoons finely grated Parmigiano Reggiano 

• 1 ½ cups all-purpose flour  

• 1 tablespoon garlic powder 

• 3 eggs 

• 4 slices smoked mozzarella cheese 

• 2 tablespoons chopped sun-dried tomatoes

• 2 scallions, chopped

Directions:

For the Bacon (optional):

1. Arrange bacon strips on a foil-lined baking sheet and bake until crisp, 12 to 13 minutes. 

2. Drain on paper towels.

For the Cheesy SunChips Chicken:

1. Preheat the oven to 400°F. Spray a small baking sheet with cooking spray and set aside. 

2. Place each chicken breast in a quart-sized resealable plastic bag or between two sheets of plastic wrap. Using the flat side of a meat tenderizer, rolling pin, or an empty wine bottle, pound the chicken to ½-inch thickness. Season the chicken on both sides with 1 teaspoon of salt. 

3. Set up your dredging station: In one bowl, season the flour with garlic powder and 2 teaspoons of salt.

4. In a second bowl, crack the eggs and whisk until lightly beaten.

5. Crush the SunChips in a resealable plastic bag until the crumbs are the size of rice granules and put them in a bowl with the Parm and a teaspoon of salt. 

6. Arrange 2 slices of the smoked mozz on top of each pounded chicken breast. Crumble the bacon and sprinkle it, sun-dried tomatoes, and scallions evenly on top, leaving a ½-inch border of naked chicken around the edges.

7. Roll each breast into a log and seal with a toothpick or skewer. 

8. Dip each rolled breast in the flour to coat, then in the egg (letting the excess drip off), and then in the SunChips mixture, pressing firmly on all sides so it adheres to the chicken. 

9. Arrange the chicken on the prepared baking sheet and bake until the coating is crispy and the chicken is cooked through, 25–30 minutes.

10. Remove from the oven and let rest for 5 minutes. Remove the toothpick, slice crosswise into rounds, and serve.