Tortilla Crusted Chicken Recipes

TORTILLA CRUSTED CHICKEN

Steps:

• Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
• Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
• Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
• Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
• Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
• To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.

TORTILLA/PARMESAN-CRUSTED CHICKEN FOR TWO

Steps:

• For marinade: Combine dressing and garlic in a zip bag with chicken.
• Blend marinade and chicken by rolling bag around in between both hands.
• Let it marinate for at least an hour in the refrigerator, but it's much better longer.
• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and spray with nonstick cooking spray.
• In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
• Pour half tortilla mixture out onto a paper plate for first chicken breast. Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat. Place coated chicken breast on lined/treated sheet pan.
• Repeat above step with other breast.
• Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
• Bake for 30-45 min or until chicken is cooked through.
• Coating should be golden brown and juices run clear.
• This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
• Note: Preparation time includes time to marinate.