1 lb. chicken breasts
1 1/2 cup bread crumbs (seasoned or plain)
2 eggs, beaten
1/2 env. taco seasoning (any brand)
all-purpose flour (enough to dust chicken)

Add taco seasoning to bread crumbs and combine in a shallow bowl. Dust chicken was flour, dip into eggs, and roll into bread crumb mixture, making sure to coat the chicken evenly. Brown each side of the chicken in a pan with vegetable oil. Make sure the pan and oil are hot, but not too hot. Cold oil absorbs into the chicken and leaves it very oily. Transfer chicken to an oven-safe dish and finish cooking until cooked entirely.

Special tips: Add the other half of the taco seasoning packet to water and boil to make rice. This results in a yummy Mexican-flavored rice dish.

I prefer to have thinner chicken breasts, so I slice each piece horizontally through the middle. I find this always results in a juicier, more tender piece of chicken.

Submitted by: Becky