Join Simply Cookin' Chef Mitzi Stinson as she makes a Mexican-inspired Tortilla Chip Chicken.

The tortilla chip crust give this chicken dish a delightful crunch, backed by the subtle spice of the salsa coating.

Make this crispy chicken tonight and refrigerate for a picnic lunch tomorrow. Create a well-balanced meal by pairing it with a side of store-bought coleslaw and fresh fruit.

Difficulty: Easy

Prep Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Recipe courtesy Cuisine Magazine

2 boneless, skinless chicken breast halves (6-8 oz. each)

Salt and pepper

8 oz. plain tortilla chips

1/4 cup all-purpose flour

1 egg, lightly beaten

1/2 cup purchased bottled salsa

3T olive oil

Preheat oven to 375° F.

Prepare breast halves by trimming fat and slicing each in half lengthwise.

Season with salt and pepper.

Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish.

Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.

Dredge both sides of chicken in flour, then dip into egg mixture to coat.

Transfer chicken to ground chips and pat them onto both sides.

Place on a baking sheet or plate.

Heat oil in an ovenproof saute pan over medium-high.

Saute chicken 3 minutes, or until golden brown.

Carefully flip chicken, then place the pan in the oven.

Roast 8 to 10 minutes, or until cooked through.

Serve with salsa dip, slaw and tomato wedges.