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Ingredients
Salt and pepper, to taste
1 Cup whole berry cranberry sauce
2 Garlic cloves, minced
1 Teaspoon ginger, grated
1 Small onion, diced
2 Tablespoons cider vinegar
1/2 Cup chicken broth
2 Tablespoons vegetable oil
2 Chicken breasts, boneless, skinless
1 Teaspoon low sodium soy sauce
2 Large eggs
1/2 Teaspoon red pepper flakes
1 Cup thin pretzel sticks
1 Cup tortilla chips
2 Cups plain potato chips
Instructions
Preheat oven to 400�F. In a food processor or blender, combine potato chips, pretzels, tortilla chips and pepper flakes, then pulse until reduced to fine crumbs. Transfer mixture to a wide shallow bowl and set it aside. In a second wide shallow bowl, whisk together eggs and soy sauce.
Slice each chicken breast in half horizontally to create 2 thin cutlets; place chicken breasts in the egg mixture, turning to coat both sides, then dredge each piece through chip mixture, turning to coat both sides. Set aside.
In a skillet, heat oil until very hot. Add chicken breasts and cook until they are browned on the bottom. Turn breasts then place the skillet in the oven. Bake 8 minutes. Transfer chicken to a serving plate. Cover it with foil to keep warm.
Return skillet to stovetop. Add broth and vinegar; then bring mixture to a simmer. Add onion, ginger and garlic and cook until the liquid is mostly evaporated. Add cranberry sauce and return to a simmer. Season with salt and pepper to taste and serve drizzled with pan sauce.