Categories: Poultry, Mexican, Spices/etc., Hot 
      Yield: 8 servings 
  
      4    Chicken breasts, split              1 ts Dried whole oregano, 
      4    Eggs                                     -crumbled 
    1/4 c  Bottled taco sauce                1/4 c  Butter or margarine, melted 
    1/2 ts Salt                                     Shredded Iceburg lettuce 
      2 c  Fine dry bread crumbs                    Shredded Longhorn or Cheddar 
      2 ts Chili powder                             -cheese 
      2 ts Ground cumin                             Tomato wedges 
      1 ts Garlic powder                            Dairy sour cream 
  
  Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs 
  in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. 
  Combine bread crumbs, chili powder, cumin, garlic powder and oregano in 
  second pie plate or dish.  Dip chicken breasts in egg mixture, then into 
  crumb mixture to coat well.  Arrange in a single layer in a large 
  jelly-roll pan; drizzle with melted butter.  Bake in a 375 F oven for 35 
  minutes until crisp and tender.  To serve, pile shredded lettuce on a large 
  serving platter.  Arrange the baked chicken on top.  Garnish with shredded 
  cheese, tomato wedges and sour cream.  Serve hot, warm, or at room 
  temperature. 
   
  Makes 8 servings. 
   
  [Family Circle  GREAT IDEAS  Vol 12  No 4] Posted by Fred Peters.