4 tablespoons butter, melted
1 clove garlic, minced
1 1/2 cups crushed potato chips
4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in)
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs.
Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
Place the chicken breasts on the foil lined baking sheet and place in the oven.
Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown.
The cook time for thighs and breasts with bone in is 30 to 40 minutes.