skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Shredded romaine (optional)
medium chunky style salsa (optional)
Avocado slices (optional)
Step1Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
Step2Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.
The Original vs. Healthified
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