Potato Chip and Pretzel Baked Chicken

Serves 6

2 ounces plain potato chips
2 ounces thin pretzel sticks
1/2 teaspoon red pepper flakes
2 eggs
1 tablespoon low-sodium soy sauce
1 1/4 pounds chicken breasts
2 tablespoons canola or vegetable oil
1 1/2 cups sweet white wine (such as Riesling)
Pinch of saffron threads
1 teaspoon dry parsley
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water

Heat oven to 450 degrees F.

In a food processor, combine the potato chips, pretzels and red pepper flakes, then pulse until they are reduced to very fine crumbs. Transfer to a wide, shallow bowl and set aside.

In a second wide, shallow bowl, whisk together the eggs and soy sauce. Set aside.

Carefully slice each chicken breast in half horizontally to create 2 thin fillets. One at a time, place the chicken breasts in the egg mixture, turning to coat both sides. Dredge each fillet through the chip and pretzel mixture, coating both sides.

In a large, oven-safe skillet over medium-high, heat the oil until very hot. Add the chicken and cook until brown on the bottom, about 4 minutes. Turn the breasts, then place skillet in the oven. Bake for 10 minutes.

Remove the chicken from the oven and transfer to a serving plate. Cover with foil to keep warm.

Return the skillet to the stove top over medium-high heat. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scraping the bottom of the pan with a spoon to release any browned bits. Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.

In a small glass, mix the cornstarch and water, then add to the skillet. Return to a simmer, stirring constantly, and cook until thickened, about 1 to 2 minutes.

Serve the chicken with the pan sauce.

Nutritional information per serving: 352 cal., 13 g fat (4 g sat), 118 mg chol., 24 g carb., 25 g pro., 0 g fiber, 354 mg sodium