Ingredients
Nonstick cooking spray
1
cup finely crushed multigrain tortilla chips
1/2
teaspoon dried oregano leaves, crushed
1/4
teaspoon ground cumin
1/4
teaspoon freshly ground black pepper
1
egg
4
boneless skinless chicken breast halves (about 1 1/4 lb)
Shredded romaine (optional)
Medium chunky style salsa (optional)
Avocado slices (optional)
Preparation
Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.
