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Cooking Directions
In medium saucepan, sauté bacon over medium-low
heat until just crisp. Add onion; cook until lightly browned, about seven
minutes. Stir in tomatoes and green chilies; cook for three minutes more.
Sprinkle salt and pepper into dish; stir. Remove from heat, cover and set aside.
Between two sheets of plastic wrap, place chicken breasts. Pound with meat
hammer to 1/4-inch thickness. Place flour in pie plate or other flat dish. Place
egg white in shallow bowl. Place tortilla chip crumbs in third bowl. Dip each
chicken breast first into flour, patting off excess, then into egg. Finish by
coating with crumbs. In large, non-stick skillet, warm oil over high heat. Add
chicken and brown each side, turning after about three minutes. Reduce heat to
medium-low; continue to cook chicken until firm, about five more minutes on each
side. To serve, place chicken on platter. Warm the relish and spoon on top
of chicken.
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