Tortilla Crusted Chicken

1 pound chicken breast tenders


1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup all-purpose flour

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

2 large eggs

2 garlic cloves, pressed

Vegetable cooking spray

2 cups crushed tortilla chips

Pineapple-Kiwi Salsa (optional)

Preheat oven to 425°. Sprinkle chicken with salt and pepper. Stir together 1/3 cup flour and next 3 ingredients. Whisk eggs just until foamy, and stir in pressed garlic. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Bake at 425° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.

Recipe Source: My Recipes