Tortilla Crusted Chicken

This is a recipe that I have done for over 15 years. It originated when I was making fried chicken and I did not have the breading that I wanted. The chips were actually left over from a weekend get together and I was about to throw them away. I decided to take a chance, crush them up and use them as the breading.
It is always a great party entrée, as I have used this for many catering events that I have done in the past. This is not a boring chicken dish.

Ingredients that you will need:
4 Chicken Breasts – I use boneless skinless chicken breast (but any type of chicken will work)
½ Bag of Tortilla Chips – Yellow or White Corn
1 Cup Flour
2 Eggs
Garlic Powder
Onion Powder
Salt
Pepper
1 Fresh Lime

Sauce:
Salsa
Sour Cream
Or
Fresh Pico de Gallo

How to:

Take the four chicken breasts and cut each one in half. Use a mallet (flat side) to slightly pound each piece. Do not flatten too much, but make chicken about ½ inch thick. By doing this, you ensure that the chicken will cook evenly throughout.
Lightly sprinkle each piece of chicken with salt, pepper, garlic and onion powder.
Put tortilla chips in a bag and crush.

This is fun and the kids love doing this. After everyone has had a turn crushing the chips in the bag, I take a rolling pen and give it one last rollover. This makes all the pieces the same size.

Prepare three bowls:
1. Flour – season with salt, pepper, garlic and onion powder
2. Eggs – beat with wire whip until mixed
3. Crushed Tortilla Chips

Taking one piece of chicken at a time, dip chicken into the flour. Making sure to cover the chicken completely. Then dip both sides into the egg mixture. Finally, dip into the crushed tortilla chips covering the chicken completely. Repeat with each chicken piece.
Place chicken on a baking sheet and place in the oven at 350 degrees Fahrenheit for 30 to 45 minutes.
Check the internal temperature of the biggest piece of chicken in the middle of the pan. Make sure it is above 165 degrees Fahrenheit.

While still on baking sheet, cut lime and squeeze one slice over each chicken breast.
Serve hot with (optional) sauce.
Top chicken with fresh Pico De Gallo
OR
Combine salsa with sour cream – mix well (by hand) and place on top of chicken breast.
ENJOY!
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