Mexicali Chicken Breasts
Yield
8 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
split |
|
| 4 | large |
eggs
|
|
| ¼ | cup |
taco sauce
|
* |
| ½ | 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 |
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 | x |
iceberg lettuce
shredded |
*
|
| 1 | x |
cheddar cheese
or longhorn cheese, shredded |
*
|
| 1 | x |
tomatoes
wedged |
*
|
| 1 | x |
sour cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
split |
|
| 4 | large |
eggs
|
|
| 59 | ml |
taco sauce
|
* |
| 2.5 | ml |
salt
|
|
| 473 | ml |
bread crumbs
fine |
|
| 1E+1 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
oregano
dried, whole, crumbled |
|
| 59 | ml |
butter
or margarine, melted |
|
| 1 | x |
iceberg lettuce
shredded |
*
|
| 1 | x |
cheddar cheese
or longhorn cheese, shredded |
*
|
| 1 | x |
tomatoes
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℉ (190℃) 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.
