1 can cream of chicken soup
1/3 c. chili sauce
1/3 c. water
1/4 tsp. hot pepper sauce
3 whole chicken breasts (2 lbs.) split
1/3 c. flour
3 c. taco-flavored chips, finely crushed

Preheat oven to 400 degrees. Mix soup, chili sauce, water, hot pepper sauce. Dust chicken with flour; dip in soup mixture. Roll in chips. Place on rack in shallow baking pans. Drizzle with melted butter. Bake at 400 degrees for 1 hour.