MEXICAN CHICKEN BREASTS
(Serves 4-6)

2 BEATEN EGGS
3 T. SALSA

1 C. BREAD CRUMBS
1 TSP. EACH OF CHILI POWDER AND COMINOS. (CUMIN)
3/4 TSP. GARLIC SALT
1/4 TSP.CRUSHED OREGANO LEAVES

3 CHICKEN BREASTS, BONED, SKINNED AND CUT IN HALVES.

4 T. BUTTER

375o OVEN

MIX TOGETHER: EGGS AND
SALSA. IN FLAT BOWL

MIX TOGETHER: CRUMBS, CHILI POWDER, COMINOS, GARLIC SALT AND OREGANO IN A PIE TIN
.
DIP THE CHICKEN IN THE EGGS MIXTURE, ALLOW TO DRIP OFF, ROLL IN CRUMBS. SHAKE OFF.

REPEAT
.
MELT BUTTER IN BAKING PAN. TURN CHICKEN IN BUTTER TO COAT.
BAKE 45-50 MINUTES.