3-4 boneless, skinless chicken breasts
2 eggs
2 c flour
1 1/2 tsp. salt
1 1/2 tsp. fresh ground pepper
2 to 2 1/2 c. crushed tortilla chips
1/2 c. vegetable oil
extra virgin olive oil
18 sm. fresh corn tortillas
2 c shredded cabbage or lettuce
2 med. ripe avocados (we just used guacamole instead)
1/2 c. fresh cilantro, gently chopped
Slice chicken breasts into strips, dip in beaten eggs and then into flour, salt and pepper mixture. Place floured chicken pieces back into egg mixture and roll chicken strip in finely crussed tortilla chips. In a medium hot skillet lightly saute chicken strips in vegetable oils until golden brown. Drizzle olive oil in a separate skillet and lightly fry corn tortillas until golden. Do not over cook. Place chicken strips in tortilla, and add toppings of lettuce, guacamole, tomatoes, onions, salsa, ranch dressing or sour cream, and cheese.
My family really enjoyed this recipe. I got this from the Gathering Of Friends recipe book Vol. 2.
We served this with a fruit salad I will post shortly.
Nutrition Facts: Makes 8 to 12 servings
Amount per serving
Calories:
481.6 kcal
Water 83.08 g
Carbohydrate* (39%) 46.56 g
Protein (22%) 25.78 g
Total Fat (39%) 21.56 g
Monounsaturated 11.81 g
Polyunsaturated 5.29 g
Saturated 3 g
Cholesterol 87.52 mg
Dietary Fiber 5.16 g
Alcohol (0%) 0 g
Vitamins
Vitamin A 449.58 IU
Thiamin 0.32 mg
Riboflavin 0.3 mg
Niacin 10.81 mg
Pantothenic acid 1.19 mg
Vitamin B6 0.57 mg
Folate 117.96 mcg
Vitamin B12 0.28 mcg
Vitamin C 3.04 mg
Vitamin E 3.19 mg ATE
Minerals
Calcium 113.01 mg
Iron 2.8 mg
Magnesium 69.51 mg
Phosphorus 355.24 mg
Potassium 426.07 mg
Sodium 476.35 mg
Zinc 1.54 mg
Copper 0.19 mg
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