Crunchy Taco Chicken – an easy and tasty dinner, these chicken breasts are seasoned with a homemade taco seasoning then coated in crushed tortilla chips before being baked in the oven.
Serve with a side of Pico de Gallo or tomato salsa.
I needed to make something for dinner and this baked dish is what I came up.
It was easy, pretty quick and tasty and a good change for our chicken.
3 large boneless, skinless chicken breasts
2 tablespoons homemade taco seasoning
Pico De Gallo
4 Roma tomatoes, diced
1/2 small red onion, minced
1 tablespoon freshly chopped cilantro
*you can also add one diced Jalapeno and some fresh lime juice, if desired.
Preheat oven to 375 degrees F.
In a small bowl, combine ingredients for the Pico De Gallo. Allow to sit while preparing and baking chicken.
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Cut chicken into 6 pieces and pounded to about 1/2-inch thick between two sheets of wax paper.
Place tortilla chips into a large Ziploc bag.
Crack eggs into a shallow dish and beat.
Spread the taco seasoning on both sides of each chicken breast.
Place a chicken breast into the egg, making sure to coat each side.
Put into the bag with the crushed chips. Be sure to completely cover.
Arrange in a single layer in the prepared baking dish.
Bake for 25 – 30 minutes until chicken is cooked through.
Serve with Pico De Gallo.
I rate everything I bake on a scale of 1-4 with 4 being the best and this Crunchy Taco Chicken earned 2 1/2 rolling pins.
It was good, but I thought it was definitely better with the Pico De Gallo I served with it.
I don’t think we would have enjoyed it as much had we not had that fresh salsa to go with it.
I had debated whether or not to mix the taco seasoning in with the chips in the bag, but I’m glad I didn’t because I don’t think the chicken would have been seasoned sufficiently.
Definitely coat it with the seasoning before putting it into the egg. And don’t worry, not that much will come off.
I give you BIG baking hugs and muffins!!