Recipe - Mexicali Chicken Breasts

4 Chicken breasts, split
4 Eggs
One fourth cup Bottled taco sauce
One half teaspoon Salt
2 cup Fine dry bread crumbs
2 teaspoon Chili powder
2 teaspoon Ground cumin
1 teaspoon Garlic powder
1 teaspoon Dried whole oregano,
crumbled
One fourth cup 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 jellyroll
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini