Mexican Chicken Breast
4 chicken breasts, split
1/4 cup bottled taco sauce
1/2 tsp salt
2 cup fine dry bread crumbs
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried whole oregano, crumbled
1/4 cup butter or margarine, melted
1 shredded iceburg lettuce
1 shredded longhorn or cheddar cheese
1 tomato wedges
1 dairy sour cream
Remove skin from chicken breasts and wipe with damp paper towels.
Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt.
Combine bread crumbs, chili powder, cumin, garlic
powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well.
Arrange in a single layer in a large jelly-roll pan; drizzle with melted butter.
Bake in a 375 F oven for 35 minutes until crisp and tender.
To serve, pile shredded lettuce on a large serving platter.
Arrange the baked chicken on top.
Garnish with shredded cheese, tomato wedges
and sour cream.
Serve hot, warm, or at room temperature.
Makes 8 servings.