Bottom-of-the-Bag Corn Chip Encrusted Chicken

Bottom-of-the-Bag Corn Chip Encrusted Chicken

Usually the leftover chips in a bag sit longer than when full. Here is an easy way to use up the last bit of broken Tostitos or corn chips.

What you need:

*leftover (or fresh) corn chips, crushed together in small pieces (bottom of a mug or tennis ball works well depending upon how sturdy your counter)

* Boneless chicken breast (We always keep them in Ziploc bags in freezer ready to defrost and use.)

 * Handsome dash of cumin

*dash salt & pepper

* About 2 Tablespoons flour (to help chips stick)

* 1 egg (beaten in a bowl ready for dipping)

*Extra virgin Olive Oil (for pan)

*favorite salsa ( Can jazz it up with some chopped cilantro if you are a fan. I am..husband not so much)

* Sour cream

* Any shredded cheese of your choice (optional)

Combine all dry ingredients with the corn chips. Dunk chicken in egg for a full coat and then coat with chip flouring pushing down on chicken to be sure fully coated. Heat thin layer of Extra Virgin Olive Oil in a frying pan or skillet big enough for them to lay flat. Sautee chicken until cooked through. Using a lid for a few minutes in-between speeds up process. When finished, serve with salsa and sour cream on each plate. Side salad or cut up vegetables work nicely for lunch, add a side vegetable for dinner. (Can also add cheese atop of chicken before serving.)