Happy Mid-Week, babes!

Oh boy, do I have the perfect mid-week meal for you. It checks all of the boxes for what makes for a perfect week night meal. It's delicious, its nutritious and its 30 minutes start to finish.  I made this just last week. My hubby is already asking when we're having it again.

So, without and long, drawn out story .....here we go!


  • One large head of cauliflower, broken into small florets
  • 2C of Kettle Cooked PLAIN potato chips
  • 1/2 C olive oil.
  • 4 Boneless, skinless chicken breasts
  • 3 TBS Honey Mustard
  • 1 Large slice of hearty white bread
  • Salt & Pepper
  • Dash of dried tarragon


Heat oven to 450 degrees.
Line two cookie sheets with foil. Arrange oven racks so that two racks are in the center of the oven in tandem slots.
In a large mixing bowl, toss cauliflow,4 TBS of oil, salt & pepper. 
Spread the cauliflower out on one of the lined baking sheet and place that sheet on the bottom middle rack.
Then ,pulse potato chips, bread, and tarragon in food processor until coarsely ground, about 10 pulses; transfer to shallow dish. Combine mustard and remaining 1 tablespoon oil in bowl. Pat chicken dry with paper towels and season with salt and pepper. Brush 1 side of chicken with mustard mixture. Press mustard-coated side of chicken into crumb mixture. Place on second prepared sheet and bake on upper-middle rack until golden brown and chicken registers 160 degrees. This will take about 15 minutes.

A few key points, you cannot use an egg to adhere the potato chip mixture to the chicken, as it will make them VERY soggy.

You are baking the chicken 100 degrees higher than it usually is. So, 15 minutes is really all it takes. If you do go longer, check the internal temp prior. You don't want the chickens to be tough and dried out.

You can substitute dijon mustard for the honey mustard. However, regular yellow mustard is not a good substitute as its too bland.

Thats it! Enjoy!




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