Potato Chip Breaded Fried Chicken With Tomato Chutney - cooking recipe

Ingredients

7 oz potato chips, crushed
2/3 cup grated Parmesan cheese
1/3 cup dried breadcrumbs
2 None eggs
2 tbsp milk
1/2 cup flour
4 None boneless skinless chicken breasts
2 tbsp olive oil
5 oz green beans, blanched
5 oz wax beans, blanched
5 oz sugar snap peas, blanched
None None FOR THE TOMATO CHUTNEY
2 tsp oil
1 small red pepper, seeded and finely chopped
1 can (14 oz) diced tomatoes
1/4 cup packed brown sugar
1 tbsp balsamic vinegar

Preparation

Preheat the oven to 350\u00b0F.
Combine crushed potato chips, Parmesan cheese and breadcrumbs in a shallow dish. Whisk eggs and milk in a separate shallow dish. Place flour in a third dish.
Cut chicken in half lengthwise. Dust in flour, shaking off excess; dip into egg mixture. Coat chicken in crumbs, pressing firmly to coat. Refrigerate 15 mins.
Meanwhile, for the tomato chutney, heat oil in a medium skillet on high heat. Saute pepper 4-5 mins, until tender. Add tomatoes, sugar and vinegar. Simmer on low heat 10-12 mins, until thickened. Season to taste.
Heat oil in a large skillet on high heat. Cook chicken in batches until browned all over. Transfer to a baking dish. Bake 5-10 mins, until cooked through.
Serve chicken with tomato chutney and mixed beans and sugar snap peas.