Today’s recipe is one that will please your taste buds and your wallet! It’s a delicious dish that has only a few ingredients, most of which you already have in your pantry. So for those of you whose resolution was to be more cost-efficient in 2014, this is for you!
To be totally honest, I expected this dish to be ho-hum. I dunno I guess I just wasn’t very excited about its potential. Well I’m happy to say that this surpassed expectations! I liked the contrasting textures of the crunchy chips, gooey cheese, and chunky salsa. It also had lots of flavor! I wasn’t too sure about using mayo to coat the chicken, but it did an excellent job of keeping the chip crumbs from falling off, and you can just use a thin coating to do the trick. The hubs REALLY liked this dish, and kept saying that I need to make this more often! So I guess it’s a keeper!
- 4 boneless, skinless chicken breasts
- coarse salt and fresh black pepper
- 1/3 cup mayonnaise
- 1 1/2 cups tortilla chip crumbs (I just crushed some Tostito's chips in a ziploc bag)
- 1 1/3 cups salsa
- 1 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper.
- Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another. Working one at a time, coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands.
- Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F.
- Remove the pan from oven and top each piece of chicken with 1/3 cup salsa and then 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted. Alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots (but watch closely because it will burn quickly!)