Ortega Tortilla Crusted Chicken
Crunchy tortilla chip crumbs make an exciting coating for this Mexican variation of oven fried chicken. Serve with Spanish rice and tall glasses of iced tea garnished with twists of lime.
2 large eggs
2 tablespoons milk
4 boneless, skinless chicken breasts
6 ounces tortilla chips, finely crushed
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup ORTEGA Salsa - Roasted Garlic (Medium)
1/2 cup guacamole (optional)
1/2 cup sour cream (optional)
- Preheat oven to 350°F (175°C). Lightly oil 13x9x2-inch baking pan.
- Whisk together eggs and milk in a shallow dish. Dip chicken into egg mixture, then into crushed tortilla chips. Place in prepared baking pan.
- Bake 35 to 40 minutes or until chicken is no longer pink in the center and chips are golden brown. Top with cheddar cheese, Monterey Jack cheese, salsa, guacamole and sour cream.
Makes 4 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.