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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 � lb. all-purpose potatoes, cut into 1/8� slices
  
• 1 t. salt
  
• 1 t. freshly ground black pepper
  
• � c. flour
  
• � t. cayenne pepper
  
• � 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 � 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.