The Better Chip Crusted Chicken & Buffalo Brussels

• February 28, 2014

The Better Chip provided me with product and/or compensation for this post, however the opinions I shared are my own.

I recently joined The Better Chip Blogger Program and received a kit with samples of many different chip flavors, plus some fun “accessories”.

I’m a sucker for any restaurant entree described as “crusted” with something. Almond-crusted, cashew-crusted…so why not chip-crusted? I used this recipe as a guide and decided, based on a Whole Foods sale on chicken breasts, to make The Better Chip Crusted Chicken! But meat does not a meal make so I also opted to pair it with a recipe of Kaitlin’s that I’ve been wanting to make for awhile…buffalo sauce baby cabbages with goat cheese. After a long day at work and the gym it seemed making this meal took forever, but the wait ended up being well worth it.

The Better Chip Crusted Chicken & Buffalo Brussels

Ingredients:

• 1lb chicken breast
• 1 crushed mini-bag of The Better Chip Chipotle & Sea Salt flavor (or 1/2 and 1/2 of Chipotle & Sea Salt and the Red Peppers flavor, but you may end up ditching a lot of extra chips)
• 2 egg whites
• 1/2lb baby baby cabbages (of course you can use regular size too!)
• 1/2 tbsp extra-virgin olive oil
• garlic salt (to taste, for brussels)
• buffalo sauce (as much as desired, I used S&F Honey Buffalo…another Whole Foods sale item!)
• goat cheese crumbles (as much as desired)

Directions:

For Chicken:

1. Preheat oven to 350 degrees (F).
2. Prepare crushed chips in one bowl and two egg whites in a second bowl.
3. Trim fat from raw chicken breast(s) as desired. Coat in egg whites, then in chips. Lay on a pan.
4. Bake in oven, flipping over when halfway done. Your oven heat will determine exactly how long before flipping, but I flipped after 10-15 minutes.
5. Once you think chicken is done, be sure to cut breast(s) in half to be sure!

For Brussels:

1. Rinse baby baby cabbages, then coat in EVOO and garlic salt.
2. Lay out on pan and put into oven. I had the brussels and chicken in the oven separately, but same-time works too!
3. Roast until as done as you’d prefer (I did about 20 minutes).
4. Add to bowl and combine immediately with desired amount of buffalo sauce and goat cheese. Toss so cheese melts into dish.

I thought the chipotle/jalapeno chips crusting the chicken and the buffalo sauce on the brussels paired very well! It could have been a bit much but I tried not to use too much buffalo sauce, to be on the safe side. I’m excited to try more The Better Chip flavors, including the new Beet! I know my gluten-free friends Becki and Kaitlin would appreciate the fact that these chips are gluten-free, and the chips are also made with non-GMO ingredients. If you’re interested in trying them for yourself The Better Chip website has a store locator, or you can order them on Amazon! And if you already love The Better Chip, or want to learn more, join the Insiders program and get access to exclusive offers and prizes here.

In total this meal took me about an hour. It would’ve taken me less time if I was a) more experienced at cooking, b) waiting til dishes were done so I could re-use them, and c) not unpacking from Thursday and re-packing for Friday at the same time. But it was so totally worth it to put that much into a dinner and enjoy it so much. Plus I ended up with leftovers of both the chicken and the brussels! I’m glad I made extra though, because I’m not anxious to re-do another long dinner for awhile.

I’m very grateful to The Better Chip for providing me with both plenty of chip samples as well as the funds to purchase the other ingredients for this post. Now that I’m living on my own, any help with my grocery shopping budget is MUCH appreciated! Especially when said grocery shopping results in a meal that tastes so delicious.

Do you enjoy crusted protein dishes? Have you ever made any?

Have you ever cooked with or eaten baby baby cabbages?

What’s your favorite brand of chip?