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Mexicali chicken breasts

Yield: 8 servings

Ingredients:

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

Instructions:

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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