A new favorite around here is tortilla crusted chicken! Go figure, something Mexican inspired.
2 corn tortillas
1 tsp olive oil
4 chicken breasts
1/8 tsp salt
1/8 tsp black pepper
Brush tortillas with olive oil and bake until crispy. I throw mine in the toaster over, flip and toast them a second time. In the oven, 425 degrees and start at 3 minutes, and flip.
Crumble tortillas into a bowl.
In a second bowl, melt vegan, soy free butter. (Feel free to also use an egg white wash, if you are not egg free).
Cut chicken breasts into strips.
Completely cover chicken strips in butter (or egg), then roll chicken in tortilla bowl. Place chicken on foil lined baking sheet.
Sprinkle salt and pepper onto chicken. (If it wasn’t my kids I was feeding, I’d totally add some cayenne pepper and cilantro as well)
Bake in a preheated oven at 350 for 20 minutes, up to 30 if your strips are thick.