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from "Real Simple® magazine"

Hands-on time: 20 minutes
Total time: 30 minutes

Makes 8 servings
 Real Simple® magazine

1 6-ounce bag flavored pita chips (such as Stacy's)
1/2 cup grated Parmesan
1/2 cup flat-leaf parsley, finely chopped (optional)
1 egg
1 1/2 pounds chicken cutlets, cut into 3-inch pieces
1 cup sour cream
4 scallions, trimmed and chopped
1/4 cup hot sauce (such as Franks Red Hot) (optional)

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Heat oven to 400° F. Place the pita chips and Parmesan in the bowl of a food processor. Pulse until coarsely ground. Transfer to a large bowl and stir in the parsley, if using. In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing gently to help it adhere. Place the chicken pieces on a parchment-lined baking sheet. Bake until cooked through, 10 to 12 minutes. In a small bowl, combine the sour cream and scallions. Serve the sour cream and scallions and the hot sauce, if using, with the chicken for dipping.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Stacy's Pita Chips, Multigrain - $2.99/ea
Parmigiano-Reggiano DOP, Aged 2 Years - $20.99/lb
  Thin-Sliced Chicken Breasts, Raised Without Antibiotics - $6.49/lb
  Breakstone's Sour Cream - $3.29/ea
  Ocean Mist Farms Scallions - $1.99/ea
 approx. 5.5oz
Optional Ingredients
  Italian Parsley - $1.99/ea Save! 2 for $3
 approx. 4oz
  Cholula Hot Sauce, Original - $3.69/ea
 5fl oz
You May Already Have
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
Estimated Total:  
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