By Amy Deline, The Gourmand Mom
3-4 boneless, skinless chicken breasts
1/2 cup flour
2 eggs
1 tablespoon milk
2 cups corn tortilla chips, finely crushed
3/4 cup chile con queso dip (store-bought or homemade)
Black olives, sliced
Black beans, drained and rinsed
1-2 green onions, sliced
1 tomato, diced
Salt and pepper
1. Preheat oven to 375 degrees F.
2. Season the chicken breasts with a sprinkle of salt and pepper. To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate. Dredge each chicken breast in the flour, then dip in the egg mixture.
3. Finally, press the chicken into the tortilla chips until well coated. Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165 degrees F, as measured with an instant-read meat thermometer.
4. To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings.
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