In an attempt to waste less food, I decided to find a use for the small broken tortilla chips that always seem to be left after a party. This recipe is an adaption of the classic breaded chicken. Substituting bread crumbs for crushed tortilla chips creates a unique flavor and uses those last, salty crumbs in the bag.
I am tempted to try this with Doritos….
2 chicken breasts
1/2 cup crushed tortilla chips
2 handfuls green beans
2 tablespoons dried cranberries
2 tablespoons sliced almonds
Preheat the oven to 350 degrees.
Begin by setting up your dredging stations, with the beaten egg in one bowl and the crushed tortilla chips in the other. There is no need to season the tortilla crumbs since they are usually salty (delicious) enough. Pound both chicken breasts until they are a similar thickness.
Heat a little oil in a large skillet. Dredge the chicken first through the egg and then the tortilla chips. Place the chicken in the skillet, cooking for about three minutes on each side. Place the entire skillet in the oven to finish cooking – about 8 to 10 minutes (depending on thickness).
I served the chicken with simple sautéed green beans tossed with dried cranberries and sliced almonds.