MEXICALI CHICKEN BREASTS

Servings: 8
Ingredients:

4    Chicken breasts, split
4    Eggs
1/4 c  Bottled taco sauce
1/2 ts Salt
2 c  Fine dry bread crumbs
2 ts Chili powder
2 ts Ground cumin
1 ts Garlic powder
1 ts Dried whole oregano,
-crumbled
1/4 c  Butter or margarine, melted
Shredded Iceburg lettuce
Shredded Longhorn or Cheddar
-cheese
Tomato wedges
Dairy sour cream

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.

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