Ingredients

4 chicken breasts, split
4 eggs
1/4 C. bottled taco sauce
1/2 tsp. salt
2 C. fine dry bread crumbs
2 tsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. dried whole oregano, crumbled
1/4 C. butter or margarine, melted
shredded iceberg lettuce
shredded longhorn or cheddar cheese
tomato wedges
dairy sour cream

Cooking Instructions

Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. Combine breadcrumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well. Arrange in a single layer in a large jellyroll pan; drizzle with melted butter. Bake in a 375 oven for 35 minutes until crisp and tender. To serve, pile shredded lettuce on a large serving platter. Arrange the baked chicken on top. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)