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Chicken Breasts with Salad and Sour Cream Potato Chips

Chicken Breasts with Salad and Sour Cream Potato Chips
430
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 package sour cream Chips
250 grams Chicken breast
Salt
freshly ground pepper
1 tablespoon Pastry flour
Lettuce
2 tablespoons White vinegar
Sugar
4 tablespoons Olive oil
Dill
5 tablespoons Vegetable oil
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Preparation steps

1

Take some chips out of the bag. Leave the rest in the bag and roll with a rolling pin to finely crumble. Cut chicken breasts into thin pieces, season with salt and pepper and coat with flour. Dip in the whisked egg and apply the crushed chips, pressing the breading to adhere.

Trim lettuce, rinse and spin dry. Stir the white wine vinegar with salt and pepper to taste and add a pinch of sugar, then whisk in the olive oil. Rinse dill and shake dry. Pluck dill fronds, chop finely and stir into the dressing.

Heat vegetable oil in a non-stick pan and fry chicken pieces on each side for 3-4 minutes. Arrange chicken on plates with lettuce and reserved chips. Drizzle lettuce with dressing and serve.