tortilla crusted chicken

200 days until Kelly and Aaron tie the knot!

(It works out really well that it’s a nice number, implying that I really planned ahead here. Spoiler alert: I didn’t.)

A midst all of the planning for the event itself, everyone in the family is thinking about looking their best for the big day. Mom and Dad have a workout calendar in the basement. Morgan and I have our bridesmaid dresses hanging in our closets as motivation.

Kevin is the odd man out, proclaiming that he would like to gain as much weight as possible, and hopes that he’ll have braces on by the wedding day. Picture perfect.

Last weekend we were all home for the SU vs. Duke game, and Kelly was discussing her formerly chubby middle school days. In case you don’t click on the link above, she’s not chubby. Like at all. But like any bride, she wants to be slim and trim for her wedding day. She confessed that, when packing her lunch in 7th grade, she discovered that if she brought Doritos she could only fit a small amount of chips into a Ziplock bag. If she crushed them up, though, she could fit a lot more chips. Cue pouring chip crumbs down your throat in the cafeteria. We were all cracking up and Aaron was wondering if he can still back out.

Just kidding, Kel.

This recipe allows you to crush up some chips AND stay on your healthy eating plan. Win win, even if you’re not in a wedding.

tortilla

Tortilla Crusted Chicken

4-6 chicken breasts

6-7 cups tortilla chips, crushed

2 eggs

1/3 cup flour

1-2 tbs taco seasoning

1/2 cup of your favorite salsa

1/2 cup shredded Monterey Jack cheese

Trim your chicken. I think I’ve talked about this 5,000 times but I like to butterfly the chicken if it’s a thick piece, or if it’s more like a chicken tender you can leave it as is. You just don’t want a massive chicken breast in the oven because then the tortilla crispy-ness is torched and the inside of the chicken is raw. You feel me?

Mix up some flour with taco seasoning. If you don’t have taco seasoning, you can throw in chili powder, paprika, oregano, garlic powder, etc. Really, whatever you have is fine.

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Dredge the chicken in the flour mixture, dip it in egg, then coat it in your crushed chips.  As many chip crumbs as you can stick on there. Kelly style.

Place the chicken on a greased baking sheet. Spritz the side of the chicken facing up with some oil- preferably if you have one of those Misto sprayers like my mom does, but Pam if you need to.

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Bake at 400 degrees for 20 minutes, turning halfway through.

Remove from the oven and top with a little bit of salsa and some shredded cheese. Stick it back in the oven under the broiler until the cheese melts.

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I thought about serving this with guacamole, but went with salad instead. #sheddingforthewedding

One Comment Add yours

  1. Kelly says:

    Bahahahahah I love this post! I’m totally going to sub out the Tostitos for Doritos and try to make this!

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