4 boneless skinless chicken breast halves (about 1 lb. total)
2 tbsp. butter
1 beaten egg
1 tsp. milk
1 c. finely crushed nacho cheese tortilla chips
2 oz. Monterey Jack cheese (thinly sliced)
1/2 c. salsa

Rinse chicken and pat dry. Place 1 piece of chicken between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4 inch thickness. Remove plastic wrap. Repeat with remaining chicken pieces.

Meanwhile, set oven at 375 degrees. Place butter in a 13 x 9 x 2 inch baking dish. Place dish in the oven for 2-3 minutes or until butter melts. Stir together egg and milk. Dip chicken pieces into egg mixture; roll crushed chips. Place chicken in the dish atop melted butter.

Bake chicken for 10 minutes. Turn chicken pieces over. Bake 10-15 minutes more or until chicken is no longer pink. Top with cheese and salsa. Bake about 5 minutes more or until cheese melts. Makes 4 servings.