• Fast
• Staff Favorite

Ingredients

1. 2 cups cilantro leaves
2. 2 garlic cloves
3. 1 jalapeño, seeded
4. 2 tablespoons distilled white vinegar
5. 2 tablespoons water
6. 1 cup mayonnaise
7. 2 large eggs
8. 1/2 cup all-purpose flour
9. 1/4 teaspoon salt
10. 1/4 teaspoon freshly ground pepper
11. One 5 1/2-ounce bag potato chips, finely crushed
12. Four 6-ounce skinless, boneless chicken breast halves, pounded 1/2 inch thick
13. 2 tablespoons vegetable oil

Directions

1. In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
2. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
3. Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.

Serve With

Tomato salad.