Mexicali Chicken Breasts Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts, split
4: Eggs,
1/4 cup: Bottled taco sauce,
1/2 tsp: Salt,
2 cup: Fine dry bread crumbs,
2 tsp: Chili powder,
2 tsp: Ground cumin,
1 tsp: Garlic powder,
1 tsp: Dried whole oregano, crumbled
1/4 cup: Butter or margarine, melted
Shredded Iceburg lettuce,
Shredded Longhorn or Cheddar cheese,
Tomato wedges,
Dairy sour cream,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp