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
4 skinless, boneless chicken breast halves (about 1 1/4 lb total)
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):
Total Fat: 6 g
Cholesterol: 135 mg
Protein: 35 g
Carbohydrate: 7 g
Fiber: 1 g
Sodium: 143 mg