Chicken breasts are dipped in egg, coated with a Parmesan cheese bread crumb mixture, then sautéed and served with homemade potato chips seasoned with rosemary and a delicious dip of mayonnaise and Parmesan.
Whisk egg in a shallow bowl.
Stir together bread crumbs, Parmesan cheese, pepper, salt, and rosemary in a shallow plate. Dip chicken breast in egg then toss in bread crumb mixture to coat. Repeat with remaining breasts.
Cook,stirring occasionally, chicken breasts in 1 tablespoon olive oil over medium high heat for 6 to 8 minutes per side, or until golden brown in a large skillet. Cook to internal temp of 165°F. Add additional olive oil while cooking, stirring occasionally, if necessary. Sprinkle with parsley.
Heat canola oil to 400ºF in a heavy skillet.
Fry potatoes in batches for 4 to 6 minutes (depending on size and type of potato) until golden brown.
Drain on paper towel; sprinkle with Parmesan cheese, rosemary, and salt.
Meanwhile, stir together all dip ingredients in a small bowl. Serve with Parmesan chicken breasts and dip.
Idaho potatoes may be substituted for Yukon Gold potatoes.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.