Description
Chicken breasts are breaded in crushed tortilla chips for a spin on the classic weeknight dinner.
Ingredients
- 1 whole Egg, Beaten
- ½ cups Crushed Tortilla Chips
- 2 whole Chicken Breasts
- Oil, As Needed
- 1 cup Green Beans
- 2 Tablespoons Dried Cranberries
- 1 Tablespoon Slivered Almonds
Preparation
Preheat oven to 350ºF.
Begin by setting up your dredging stations, with the beaten egg in one bowl and crushed tortilla chips in the other. There is no need to season the tortilla crumbs since they are usually salty (delicious) enough. Pound both chicken breasts until they are a similar thickness.
Heat a little oil in a large skillet. Dredge the chicken first through the egg and then the tortilla chips. Place the chicken in the skillet, cooking for about 3 minutes on each side. Place the entire skillet in the oven to finish cooking, about 8–10 minutes (depending on thickness).
I served the chicken with simple sautéed green beans tossed with dried cranberries and sliced almonds. Enjoy!
