Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 3 cups nacho cheese-flavored tortilla chips
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Pound chicken breasts to an even thickness using a meat mallet.
- Place tortilla chips in a resealable plastic bag. Crush into fine crumbs with a rolling pin. Transfer crumbs to a shallow dish.
- In another shallow dish, whisk eggs. Dip each chicken breast into eggs, then press into crushed chips, coating both sides. Place on prepared baking sheet.
- Sprinkle shredded cheddar cheese evenly over coated chicken breasts.
- Bake for 25-30 minutes until chicken is cooked through and coating is golden and crispy. Internal temperature should reach 165°F (74°C).
- Let rest for a few minutes before serving. Garnish with chopped fresh cilantro or green onions if desired. Serve with your favorite dipping sauce, rice, or a salad. Enjoy Nacho Cheese Tortilla Chicken!