1/2 cup mayonnaise
1 lime, zested and juiced
2 cloves garlic, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon taco seasoning
3-4 boneless, skinless chicken breasts
1 cup finely crushed tortilla chips (process 6 cups chips in food processor)
1. Heat oven to 425*F. Set wire rack inside baking sheet and spray rack with cooking spray.
2. Mix mayonnaise, lime zest, lime juice, garlic, cilantro, and taco seasoning in large bowl. Add chicken and toss to coat.
3. Place chips in shallow bowl and press each chicken breast into chips to coat. Place breasts on rack and bake 20 to 25 minutes or until chicken is cooked through and coating is golden brown and crispy.
This recipe is from Snappy Gourmet. It’s a simple Mexican-inspired take on breaded and baked chicken. I doubled it, which worked well, and we all enjoyed it. I think I might up the taco seasoning in the recipe next time to give the chicken a bit more flavor.
Shown here with Pico and Mexican Rice.