Yes, We Cook!

With this being my first post I wanted to be sure the dish is well worth your try. Rest assured, it is. For something so simple there is a lot of flavor and texture.

You will need:

1 c finely crused multigrain tortilla chips
1/2 tsp dried oregano, crushed
1/4 tsp ground cumin
1/4 tsp black pepper
1 egg
4 skinless, boneless chicken breast halves (about 1 1/4 lb total)
shredded romain/salad
purchased salsa*
avocado slices

1. Preheat oven to 375 and coat a baking pan with nonstick cooking spray. In a shallow dish combine chips, cumin, oregano, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in egg and then coat with tortilla chip mixture.

2. Arrange chicken in prepared baking pan and bake for 25 minutes or until no longer pink. Serve on romaine and top with salsa and avocado. Makes 4 servings. Enjoy!

*I used a medium salsa for extra ‘kick’ and flavor.

Nutritional Information (per serving):

Calories: 230

Total Fat: 6 g

Cholesterol: 135 mg

Protein: 35 g

Carbohydrate: 7 g

Fiber: 1 g

Sodium: 143 mg

Related posts:

1. Kiwifruit Chicken Tostadas
2. Cornmeal Crusted Tilapia Sandwiches with Lime Butter
3. Chipotle Chili and Southwestern Drop Biscuits
4. Southwest Steak (Dinner)
5. Baked Bean and Corn Chimichangas

Tags: Poultry, salad, Tortilla

This entry was posted on Tuesday, December 8th, 2009 at 2:10 am and is filed under Food, Low Calorie, Main Course, Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.