Difficulty: Easy
Prep Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Recipe courtesy Cuisine Magazine

Ingredients

2 boneless, skinless chicken breast halves (6-8 oz. each)
Salt and pepper
8 oz. plain tortilla chips
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup purchased bottled salsa
3T olive oil

Directions

1. Preheat oven to 375° F.
2. Prepare breast halves by trimming fat and slicing each in half lengthwise.
3. Season with salt and pepper.
4. Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish.
5. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.
6. Dredge both sides of chicken in flour, then dip into egg mixture to coat.
7. Transfer chicken to ground chips and pat them onto both sides.
8. Place on a baking sheet or plate.
9. Heat oil in an ovenproof saute pan over medium-high.
10. Saute chicken 3 minutes, or until golden brown.
11. Carefully flip chicken, then place the pan in the oven.
12. Roast 8 to 10 minutes, or until cooked through.
13. Serve with salsa dip, slaw and tomato wedges.