Friday, July 25, 2008

Tortilla Chips-Crusted Chicken

Pin It We had a party a while ago and ended up with a lot of tortilla chips left over. I don't mind them if I am in a Mexican restaurant, as an appetizer or at a party. But it's not the kind of food we eat on a daily basis. I find it very salty, and I don't like jarred salsas either, so I have to make my own (really good one) every time we want to eat the chips, plus we avoid highly processed foods like this one as much as possible.
So I decided to try and use it to coat chicken breasts and roast them. It turned out really good, a nice way to use a left over bag of Doritos. The chicken was roasted, not fried, and I used mustard to coat it first instead of eggs. If you leave some chunks of tortilla chips the chicken turn out crispier and have a nice texture to it.

Tortilla Chips-Crusted Chicken Recipe

Note: this more an idea than a recipe itself. The quantities and oven time will depend on how many chicken breats you wish to roast or/and how much tortilla chips you have. I would say that for each chicken breast I used approximately 1/4 cup of crushed chips.

You will need:

corn tortilla chips (like Doritos), preferrably left over

boneless, skinless chicken breats

salt and pepper

Dijon mustard

Preheat oven to 350 degrees F.

Season chicken breasts on both sides with salt and pepper and set aside.

Crush tortilla chips (I did it in a food processor) and transfer to a plate. Coat chicken breasts with some Dijon mustard and cover them with the crumbs, pressing down with your fingers.

Place coated chicken breasts in a cooling rack set over a baking sheet and roast it until in the preheated oven until cooked through, about 30 minutes.

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