Mexicali Chicken Breasts

50 minutes Prep: 15 minutes Cook: 35 minutes

268 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	each	chicken breasts	split
4	large	eggs
1/4	cup	taco sauce
1/2	teaspoon	salt
2	cups	bread crumbs	fine
2	teaspoons	chili powder
2	teaspoons	cumin	ground
1	teaspoon	garlic powder
1	teaspoon	oregano	dried, whole, crumbled
1/4	cup	butter	or margarine, melted
1	x	iceberg lettuce	shredded
1	x	cheddar cheese	or longhorn cheese, shredded
1	x	tomato	wedged
1	x	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.

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Nutrition Facts

Serving Size 104g

Amount per Serving

Calories 268 38% of calories from fat

	% Daily Value*
Total Fat 11.0g	18%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 158mg	53%
Sodium 459mg	19%
Total Carbohydrate 20.0g	7%
Dietary Fiber 2.0g	6%
Sugars 2.0g
Protein 20.0g	41%

Vitamin A	9%		Vitamin C	1%
Calcium	8%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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