From Our Recipe Box to Yours....

     Browsing through Iowa Girl Eats the other day just made me hungry!!! She changed up her website a bit if you have looked over there in a while and it's great!! The pictures are lovely and just make you want to run home and cook!!
     Recently, I've been craving Mexican and this recipe looked like it would really do the trick!!

http://iowagirleats.com/2016/03/14/tortilla-crusted-taco-chicken/

Tortilla­Crusted Taco Chicken 

Description Tortilla­Crusted Taco Chicken is a family­favorite. Gluten­free, and full of flavor and crunch! Serves 4

Ingredients

6 cups tortilla chips (any kind, I used Beanitos)
salt and pepper
3/4 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
4 chicken breasts, pounded to an even thickness
2 eggs
1/2 cup gluten­free flour (I used brown rice flour)
extra virgin olive oil
6oz shredded cheddar cheese
1 cup salsa

Directions

1. Add tortilla chips to a food processor then process until they're fine crumbs (alternatively you could add tortilla chips to a large Ziplock bag then crush with a rolling pin.) Pour crumbs into a shallow dish then stir in salt, pepper, garlic powder, chili powder, paprika, and cumin, and then set aside.
2. Break eggs into another shallow dish, season with salt and pepper, then whisk and set aside. Add flour to another shallow dish, season with salt and pepper, then set aside.
3. Season chicken breasts lightly with salt and pepper then one at a time dredge in the flour, shaking off any excess. Dip into the eggs, and then into the tortilla crumbs. Place chicken on a platter than refrigerate for a minimum of 15 minutes (this will ensure the coating doesn't fall off during the cooking process.)
4. Add enough extra virgin olive oil to coat the bottom of a large skillet then place over heat that's just a touch above medium (6 out of 10 on the heat scale.) Add chicken then cook for 3­4 minutes a side, or until cooked through, turning heat down slightly if crumbs begin to burn (may need to do this in two batches. Place cooked chicken on a cooling rack set atop a baking sheet to stay crisp while cooking the second batch.) When second side has 2 minutes left, divide cheese between tops of chicken breasts then cover skillet and allow cheese to melt. Plate chicken then serve with salsa


Doesn't this sound amazing?! And check out the picture!! MMMMM!! I'm hungry again just looking at it and thinking about it!!