Creamy Crispy Chicken

Back in college, my friends and I used to make a Potato Chip Chicken dish that was delicious and easy to make.  However, aside from being carnivorous, it was loaded with fat from butter and lots of chips.  I decided to veganize it and of course, in doing so, made it so much healthier!  It came out perfectly – and really is both creamy and crispy at the same time.  It took hardly any time to get in the oven and was enjoyed by the whole family.  This recipe serves 8,  so you may want to cut it in half.  And a shout out to Gardein – I don’t know how you do it – but your products are amazing!!!!!

• 2 pkgs Gardein Chick’n scallopini
• 10 oz mock sour cream
• 3 T nutritional yeast
• 1 t garlic powder
• 1/2 t salt
• 1 c plain bread crumbs
• 1 cup crushed potato chips

Preheat oven to 350.

Mix together mock sour cream, yeast, garlic powder and salt.

In another bowl, combine crumbs and chips.

Take Gardein chick’n right from the freezer and coat on both sides with the sour cream mix.  It may be a little messy, but it is easiest just to use your hands and hey – no salmonella to worry about!!  Then dip each piece in the crumb mixture and press down so nicely coated on each side.

Place in a 9×13” pan sprayed with cooking spray and then spray the top of each piece with cooking spray.

Bake for 40 minutes.