I was inspired by a tortilla crusted chicken dish on my recent cruise to mexico and this is my best attempt to duplicate it!
|half a bag of tortilla chips|
|4 boneless, skinless chicken breasts (you can beat them or cut them in half thin-wise)|
|1 cup milk|
|1/2 cup butter|
|2 cups shredded Monterey Jack cheese|
|1/2 cup sour cream|
|1.||Pre-heat oven to 350 degrees F (175 degress C).|
|2.||Start by crushing tortilla chips until they are fine like breadcumbs. (Place in a bag and use a rolling pin... or jump on em ha).|
|3.||Coat chicken in milk, then egg.|
|4.||Place chicken breast in tortilla crumbs and coat thoroughly. Place in a non stick pan, cover with foil.|
|5.||Bake for 30 minutes; remove foil and bake for an additional 15 minutes uncovered.|
|6.||10 minutes before to chicken being done, melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream (you could add jalepeno and corn too) and cook, stirring occasionally just until heated through. Do not allow to boil.|
|7.||Remove chicken from oven.|
|8.||Top with cheese sauce or use as a dipping sauce.|
I served it with some beans and rice... excellent!