Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch cutlets
  • 0.5 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 cup sour cream and onion flavored kettle chips, finely crushed
  • 0.5 cup panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp fresh chives, finely chopped
  • 0.5 tsp cracked black pepper
  • 0.25 cup chicken bone broth
  • 2 tbsp sour cream (for sauce)
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Slice horizontally into even 1-inch thick cutlets to ensure uniform cooking.
  2. In a shallow dredging bowl, whisk together the 1/2 cup sour cream, Dijon mustard, minced garlic, and onion powder until the mixture is thick and glossy.
  3. In a second shallow bowl, combine the crushed kettle chips, panko breadcrumbs, grated Parmesan, and chopped chives. Season with black pepper.
  4. Coat each chicken cutlet thoroughly in the sour cream mixture, then press firmly into the chip and panko mixture to ensure a thick coating.
  5. Place a wire cooling rack over a large rimmed baking sheet. Arrange the chicken on the rack to allow airflow.
  6. Bake at 400°F (200°C) for 20-25 minutes until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
  7. Optional: Whisk chicken bone broth, 2 tablespoons of sour cream, and lemon juice in a small pan over medium heat to create a quick pan-sauce.