Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts, split

  2. 4 Eggs

  3. 1/4 c Bottled taco sauce

  4. 1/2 ts Salt

  5. 2 c Fine dry bread crumbs

  6. 2 ts Chili powder

  7. 2 ts Ground cumin

  8. 1 ts Garlic powder

  9. 1 ts Dried whole oregano, -crumbled

  10. 1/4 c Butter or margarine, melted Shredded Iceburg lettuce Shredded Longhorn or Cheddar -cheese Tomato wedges Dairy sour cream

Instructions Jump to Ingredients ↑

  1. 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. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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