-2 boneless chicken breasts
-1-2 cups crushed tortilla chips
-1 egg + splash of milk
-1 tablespoon oregano
-1 teaspoon garlic powder
-1/2 teaspoon paprika
-Salt & Pepper to taste
-1 tablespoon minced garlic
-1 tablespoon Extra Virgin Olive Oil
-1 cup diced red pepper
-1 cup diced green pepper
-1/2 cup shredded Mexican Blend cheese
-1 cup chicken broth
1. Preheat oven to 425. Beat together the egg and milk in a shallow bowl. On a plate, add your crushed tortilla chips. Dip the chicken into the egg wash and then coat in the crushed tortilla chips and place in baking dish. Season each with the oregano, garlic powder, paprika, cayenne pepper, salt and pepper.
2. Bake at 425 for about 30 minutes.
3. Dice up the peppers and heat the oil in a frying pan. Add the peppers and garlic and saute until tender. Add the chicken broth and cheese and cook on low until combined. The cheese will not melt completely.
4. When plating, first put your rice on the plate and surround with the cheesy broth. Add the chicken on top of the rice.
Source: Busy Mommy