1 lb. boneless chicken breast
1 bag of tortilla chips
½ tsp garlic powder
½ tsp onion powder
½ tsp Tajin seasoning
¼ tsp oregano
1 package of rice pilaf
1 can green beans
Preheat oven – 350
Lightly oil/nonstick cooking spray baking dish. Crush 2 cups of tortilla chips and place in a bowl. Add garlic powder, onion powder, oregano and Tajin seasoning crushed tortilla chips. Mix 3 to 4 eggs in a separate bowl.
Rinse chicken under cold water. Butterfly chicken and cut into strips. Dip chicken strips in egg then coat in crushed tortilla mixture.
Place in baking dish. Bake for 20 minutes
****Alternate to adding seasoning to tortillas; simply use flavored tortilla chips.
Cook Carolina Rice according to instructions.
Heat green beans until water starts to boil.
Our mouths watered at the smell of the chicken baking. It was flavorful and just what the doctor ordered since we wanted to make something quick and easy. The chicken was very moist and crispy. Although it was not necessary to use any dipping sauces we tried the chicken with barbecue, buffalo and ranch. It didn’t matter which sauce you chose the chicken was very delicious. We made our daughter’s chicken with nacho cheese tortilla chips. They said it tasted like chicken tacos!