Mexican Chicken Breast
INGREDIENTS
- 4 chicken breasts, split
- 4 eggs
- 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
DIRECTIONS
- 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.