Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
424
Calories
43g
Protein
13g
Fat
33g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- non-stick cooking spray
- 1 cup finely crushed tortilla chips
- ½ tsp dried oregano, crushed
- ¼ tsp ground cumin
- ¼ tsp freshly ground black pepper
- 1 egg
- 4 boneless, skinless chicken breast halves (about 1¼ lb total)
- salsa (optional)
Directions
1
Coat a 15x10x1-inch baking pan with cooking spray; set aside.
2
In a shallow dish combine tortilla chips, oregano, cumin, and pepper.
3
Place egg in another shallow dish; beat slightly.
4
Dip chicken in beaten egg and coat with tortilla chip mixture.
5
Arrange chicken in the prepared baking pan.
6
Bake in a 375 degree oven about 25 minutes or until chicken is no longer pink (170 degrees).
7
If desired, serve the chicken with salsa.
Recipe sourced from
fandom