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INGREDIENTS:
- 8 ounces boneless, skinless chicken breasts, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 shallot, minced
- 1/2 cup barbecue sauce, homemade or store-bought
- 1 (8-ounce) package LAY’S Kettle Cooked Original Potato Chips
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 Roma tomato, diced
- 1/2 cup diced red onion
- 2 tablespoons sour cream
- 2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS:
- Weaken poulet with diplomacy and shrub, to taste; set divagation.
- Modify olive oil in a biggish skillet over line soprano passion. Add flavorer and eschalot, and cook, arousal oftentimes, until perfumed, nearly 2 transactions.
- Affect in volaille and dish sauce, and prepare, stimulating oft, until golden brown and the sauce is slightly low, some 3-5 proceedings; set aside.
- Preheat oven to 400 degrees F. Lightly oil a baking shroud or cover with nonstick spray.
- Determine murphy chips in a uninominal sheet onto the processed hot shroud. Top with cookout volaille salmagundi and cheeses.
- Gauge into oven and bake until heated finished and the cheeses make liquified, most 5-6 transactions.
- Deliver straightaway, topped with tomato, onion, acerbic toiletries and herb.
