POTATO CHIP CHICKEN

POTATO CHIP CHICKEN 2 boneless, skinless chicken breast halves, 8-12 ounces each 4 cups sour cream and onion flavored potato chips, crushed (about 1 cup) 2 tablespoons minced parsley 1 egg 2 teaspoons Worcestershire sauce 2 tablespoons vegetable oil Butterfly the chicken breasts open to make 4 thinner portions. Mix the potato chip crumbs with the parsley in a shallow bowl. Lightly whisk the egg in another shallow bowl, then whisk in the Worcestershire sauce. Add the vegetable oil to a large skillet over medium-low heat. Dip each chicken piece into the egg mixture, then dip into the potato chip mixture, pressing the crumbs into the chicken if needed to form a crust. Add to the hot oil and cook for 6-10 minutes, turning once, until deep golden brown and the chicken is cooked through. NOTES *Cook the chicken in batches, if needed, to not crowd the pan. Heat the oven to 250F and place a wire rack over a baking pan. Place the cooked chicken on the rack and place in the oven to keep warm while the second batch is cooking.