Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts, split 1 ts Dried whole oregano,
4 Eggs -crumbled
1/4 c Bottled taco sauce 1/4 c Butter or margarine, melted
1/2 ts Salt Shredded Iceburg lettuce
2 c Fine dry bread crumbs Shredded Longhorn or Cheddar
2 ts Chili powder -cheese
2 ts Ground cumin Tomato wedges
1 ts Garlic powder Dairy sour cream

Remove skin from chicken breasts and wipe with damp paper towels.
Beat eggs in a pie plate or shallow bowl with a fork; beat in taco
sauce and salt. Combine bread crumbs, chili powder, cumin, garlic
powder and oregano in second pie plate or dish. Dip chicken breasts
in egg mixture, then into crumb mixture to coat well. Arrange in a
single layer in a large jelly-roll pan; drizzle with melted butter.
Bake in a 375 F oven for 35 minutes until crisp and tender. To
serve, pile shredded lettuce on a large serving platter. Arrange the
baked chicken on top. Garnish with shredded cheese, tomato wedges
and sour cream. Serve hot, warm, or at room temperature.

Makes 8 servings.

[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters.

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