Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1/2 cup crushed potato chips (plain)
- 1/4 cup chopped fresh dill
- 1/4 cup dill pickle juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
- In a shallow dish, combine the Parmesan cheese, crushed potato chips, dill, garlic powder, salt, and pepper.
- In another shallow dish, pour the dill pickle juice. Dip each chicken breast into the pickle juice, ensuring it's evenly coated.
- Immediately transfer the pickle-juice-soaked chicken breast to the Parmesan mixture, pressing firmly to coat both sides evenly with the cheese mixture.
- Place the coated chicken breasts on the prepared baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes, or until the chicken is cooked through and the Parmesan crust is golden brown and crispy. Chicken is done when a thermometer inserted into the thickest part registers 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Garnish with fresh dill, if desired.
Notes
For extra tang, serve with a side of dill pickle spears. You can substitute the crushed potato chips with crushed crackers or panko breadcrumbs for a different texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg