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Spicy Chicken & Chips




Source of Recipe


Healthy Chicken by Barbara Chernetz






Recipe Introduction


“A take off on fish and chips. While the chips bake in the oven, prepare the chicken and quickly cook just before the chips are done.” Quick, low fat and good! I usually serve with Ranch or Green Goddess dressing as a dipping sauce.





List of Ingredients



• 1 ½ lb. all-purpose potatoes, cut into 1/8” slices
  
• 1 t. salt
  
• 1 t. freshly ground black pepper
  
• ¼ c. flour
  
• ½ t. cayenne pepper
  
• ½ t. ground cumin
  
• 1 lb. skinless, boneless chicken breast, cut diagonally into 1” strips
  
• 1 T. fresh lime juice
  
• 2 t. vegetable oil
  






Instructions



1. Preheat the oven to 400 degrees. Coat a baking sheet with vegetable cooking spray. Arrange the potato slices in a single layer on the sheet. Season with ½ t. each salt and pepper. Bake until crisp and browned, 35 to 40 minutes.
   
2. Meanwhile, on a large flat plate, combine the flour, cayenne, cumin, remaining salt and pepper. Stir to blend.
   
3. In a medium bowl, toss the chicken with the lime juice, then dust with the seasoned flour.
   
4. In a large nonstick skillet, heat the oil over medium heat. Add the chicken and cook, stirring frequently until brown, 5 to 7 minutes. Serve hot with the chips.
   






Final Comments


Serves 4.