Tortilla-Crusted Taco Chicken

• Gluten free

• Meat

  • 4 Chicken breasts

• Produce

  • 3/4 tsp Garlic powder

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 3/4 tsp Chili powder
  • 1/2 cup Gluten free flour
  • 1/2 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 tsp Cumin

• Snacks

  • 6 cups Tortilla chips

• Dairy

  • 6 oz Cheddar cheese

Found on iowagirleats.com

Description

Ingredients

• 6 cups tortilla chips (any kind, I used Beanitos)
• salt and pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• 4 chicken breasts, pounded to an even thickness
• 2 eggs
• 1/2 cup gluten-free flour (I used brown rice flour)
• extra virgin olive oil
• 6oz shredded cheddar cheese
• 1 cup salsa

Directions

• Add tortilla chips to a food processor then process until theyre fine crumbs (alternatively you could add tortilla chips to a large Ziplock bag then crush with a rolling pin.) Pour crumbs into a shallow dish then stir in salt, pepper, garlic powder, chili powder, paprika, and cumin, and then set aside. Break eggs into another shallow dish, season with salt and pepper, then whisk and set aside. Add flour to another shallow dish, season with salt and pepper, then set aside. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, shaking off any excess. Dip into the eggs, and then into the tortilla crumbs. Place chicken on a platter than refrigerate for a minimum of 15 minutes (this will ensure the coating doesnt fall off during the cooking process.) Add enough extra virgin olive oil to coat the bottom of a large skillet then place over heat thats just a touch above medium (6 out of 10 on the heat scale.) Add chicken then cook for 3-4 minutes a side, or until cooked through, turning heat down slightly if crumbs begin to burn (may need to do this in two batches. Place cooked chicken on a cooling rack set atop a baking sheet to stay crisp while cooking the second batch.) When second side has 2 minutes left, divide cheese between tops of chicken breasts then cover skillet and allow cheese to melt. Plate chicken then serve with salsa.