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MEXICALI CHICKEN BREASTS



4 Chicken breasts -- split
4 Eggs
1/4 cup Bottled taco sauce
1/2 teaspoon Salt
2 cups Fine dry bread crumbs
2 teaspoons Chili powder
2 teaspoons Ground cumin
1 teaspoon Garlic powder
1 teaspoon Dried whole oregano -- crumbled
1/4 cup Butter or margarine -- melted
Shredded Iceburg lettuce
Shredded Longhorn or Cheddar -- cheese
Tomato wedges
Dairy sour cream


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 bread crumbs, 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 jelly-roll pan; drizzle with melted butter. Bake in a 375 F 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.
Makes 8 servings.













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