Teddy requested I attempt to make Chuy’s Elvis Chicken for dinner. It was a hit. We spent the evening around the table catching up on life, talking football and listening to the storm roll in.
4 chicken breast (I cut mine in half for smaller portion sizes) thin cut or butterflied
1 cup plain flour
2 cups finely crushed potato chips (I used Lay’s)
Creamy Jalepeno Sauce
Lightly coat chicken with flour. Dip chicken in egg covering all sides. Next dip chicken into crushed chips being sure to cover all of the chicken. I pan fried the chicken on medium high heat for a few minutes per side. Then transferred to a baking sheet. Bake chicken at 350 degrees for 30-40 minutes until cooked through the middle. Remove from oven. Cover chicken with creamy jalapeño sauce and top with cheese. Place back in over for 5 minutes or until cheese is melted. We enjoyed this meal with refuted beans and Mexican rice. It’s a new favorite of Teddy’s.