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BY JANE DUNNE
Times Correspondent | Saturday, November 29, 2003 | (No comments posted.)
Here's a crunchy, spicy take on chicken breasts. Garnish with sour cream and salsa and serve alongside a salad of mixed greens, sliced avocado and thinly sliced red onion tossed in a citrus-based dressing. Steamed yellow rice also is a nice addition. Serve this meal with frosty glasses of cold beer.
A caramel flan, if you have time to make one, would make a luscious and soothing dessert; otherwise, serve your favorite ice cream or sorbet.
Tortilla-Crusted Chicken (4 servings)
1 cup crushed tortilla chips
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1 egg
4 boneless, skinless chicken breast halves
1 tablespoon corn or vegetable oil
Garnishes:
Sour cream and salsa
* Preheat oven to 350 degrees.
* Combine crushed chips and seasonings in a pie plate. Beat egg in a shallow bowl. Dip chicken in egg, letting excess drip off, and then coat with crushed chips.
* Heat oil in a large ovenproof skillet over medium-high heat. Add chicken and cook 3 minutes per side until browned. Bake chicken in skillet until cooked through. Serve, garnished with sour cream and salsa, on warm plates
Kitchen staples:
Salt
Dried oregano, dried cumin
Pepper
Egg
Corn or vegetable oil
Sour cream
Salsa
Shopping list:
1 bag tortilla chips
4 boneless, skinless chicken breast halves (6 to 7 ounces each)
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