GlossyVeneer

We got this recipe from Prevention magazine. It was pretty tasty and it smelled really yummy while it was baking. I think if we make it again we’ll try adding some cumin and cilantro. I imagine it would probably be pretty good with a little bit of monterey jack and/or cheddar cheeses melted on it at the very end, of course that would increase the overall fat content. I served it with some whole-wheat pasta in a chili-alfredo sauce and broccoli.

4 4 ounce boneless skinless chicken breast halves
1 egg white
3/4 cup crushed blue corn tortilla chips
1 tablespoon chili powder

1. Preheat oven to 400 F.

2. Coat medium baking dish with nonstick cooking spray. Combine crushed tortilla chips and chili powder. Dip chicken into egg white. Press tortilla mixture into chicken. Arrange chicken in baking dish, leaving space between each piece. Lightly coat chicken with cooking spray. Cook uncovered until chicken is no longer pink in the center and juices run clear, 15-20 minutes.

3. Remove chicken from oven and allow to rest 3-4 minutes before serving.

Serves 4.

We halved the recipe since there are only two of us, but I’m posting the full-size here since that’s the “original” version. We also used chicken tenders.

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