This was such a simple little supper to whip up on a busy weeknight. I love any recipe that calls for basic chicken breasts. Isn’t that what we all have at home? Boring old basic chicken that we need to fancy up. Trust me, there is nothing boring about this. Big flavor, big crunch and a big thumbs up from my family.
I used 4 chicken breast halves to make 4 portions.
1 pound boneless, skinless chicken breasts (not frozen)
2 tablespoons chili powder
1 cup crushed tortilla chips
1 cup breadcrumbs or Panko
1 egg, beaten
1 cup Cheddar Cheese, grated
1 cup salsa
Chopped green onions, pickled jalapenos to garnish, optional
Preheat oven to 350 degrees.
Cover a cookie sheet in foil and lightly spray with Pam (for easy clean up). Set aside.
Sprinkle chili powder down over all of your chicken breasts. Set aside.
Have your one beaten egg in a bowl. In a second bowl, combine your crushed tortilla chips with the breadcrumbs. First, dip your chicken in your egg and then dip it in your tortilla mixture. Lay each chicken half down on the cookie sheet. After all of your chicken breasts have been coated in egg and chips, top them all with some of your cheese and a dollop of salsa.
Bake about 20 minutes or until lightly browned and the juices of the chicken run clear.
Remove from oven and garnish with green onions and/or jalapenos.
So simple, right? I love a little chicken dinner on a busy night.