Mexican Chicken "parmesan" (Minus the Parmesan)

Ingredients

• 4 boneless skinless chicken breasts
• flour for dredging chicken seasoned with salt and pepper
• 2 eggs, beaten
• 2 cups panko
• 2 tablespoons taco seasoning (from a package or a combo of your favorite dried spices)
• 2 cups salsa (your favorite jarred or home made)
• 2 cups shredded cheddar cheese (or taco blend, monteray jack, etc.)
• canola oil (for frying the chicken)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Pound chicken breasts to approximately 1/4-1/2 inch thickness.

3. 3

   In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.

4. 4

   In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.

5. 5

   Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.

6. 6

   Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.

7. 7

   Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.

8. 8

   Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.

9. 9

   I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.