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Salt & Vinegar Crusted Chicken topped with Balsamic Caramelized Onions, Herbs, & Fresh Parmesan

Break out of your recipe rut and try something new tonight. We
promise, chicken has never tasted quite like this!
Studio 5 Contributor Aimee Krey shares her recipe for Salt and Vinegar
Crusted Chicken.
Salt & Vinegar Crusted Chicken
6 chicken breasts- about 1/2 inch thick
3 cups of salt & vinegar potato chip crumbs
1/4 tsp salt
3 eggs; beaten
1 cup flour seasoned with salt & pepper
Olive oil
Fresh parmesan cheese

Rinse and pat chicken dry and season with salt & pepper on both sides. Combine eggs in
one shallow dish, seasoned flour in a separate shallow dish, and potato chip crumbs plus
1/4 tsp salt in another. Dredge each chicken breast in seasoned flour shaking off excess,
dip in eggs and then coat both sides with potato chip crumbs. In a large skillet brown the
coated chicken breasts in olive oil over med-high heat on both sides. About 2-3 minutes
per side or until chicken is golden. Place browned chicken breasts on a baking sheet and
finish cooking in oven about 8 minutes @ 350 degrees.

· May take longer depending on thickness of your chicken.

Balsamic Caramelized Onions w/Herbs
2 large onions thinly sliced
2-3 tbsp olive oil
Fresh rosemary, thyme, basil (use whatever fresh herbs you like)
2 tbsp balsamic vinegar
Salt & pepper to taste

Over med-high heat, drizzle olive oil in skillet and add sliced onions. Sauté until nice and
dark golden brown. Add fresh herbs, balsamic, and salt & pepper to taste. Top warmed
chicken with onions and fresh shaved parmesan.

Check out Aimee’s blog, food-of-
for more delicious recipes. You can also find out more
about Aimee’s cooking classes for kids.

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