2 cups plain potato chips
1 cup thin pretzel sticks
1 cup tortilla chips
1⁄2 to 1 teaspoon red pepper flakes
1 teaspoon low-sodium soy sauce
2 boneless, skinless chicken breasts
2 tablespoons canola or vegetable oil
1⁄2 cup chicken broth
2 tablespoons cider vinegar
1 small yellow onion, diced
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 cup canned whole-berry cranberry sauce
Salt and ground black pepper, to taste
Heat the oven to 450°F.
In a food processor, combine the potato chips, pretzels, tortilla chips, and red pepper flakes, then pulse until reduced to fine crumbs. Transfer the mixture to a wide, shallow bowl and set it aside.
In a second wide, shallow bowl, whisk together the eggs and soy sauce.
Carefully slice each chicken breast in half horizontally to create 2 thin cutlets.
One at a time, place the chicken pieces in the egg mixture, turning to coat both sides, then dredge each through the chip mixture, turning to coat both sides. Set aside.
In a large, oven-safe skillet over medium-high, heat the oil until very hot. Add the chicken breasts and cook until they are browned on the bottom, about 2 minutes. Turn the breasts, then place the skillet in the oven. Bake for 8 minutes.
Transfer the chicken to a serving plate. Cover it with foil to keep warm.
Return the skillet to the stovetop over medium-high heat. Add the broth and vinegar, then bring the mixture to a simmer, using a spoon to scrape up any bits stuck to the bottom of the pan.
Add the onion, ginger, and garlic and cook until the liquid is mostly evaporated, 2 to 3 minutes. Add the cranberry sauce and return to a simmer. Season with salt and pepper.
Serve the chicken drizzled with the pan sauce.