4 boned skinless chicken breast halves (about 1 lb. total)
2 tbsp. butter
1 beaten eggs
1 tbsp. milk
1 c. finely crushed nacho cheese tortilla chips
1/2 c. salsa

Rinse chicken and pat dry. Place one piece of chicken between 2 pieces of clean 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 to 2 to 3 minutes or until butter melts. Stir together egg and milk. Dip chicken pieces into egg mixture; roll in crushed chips. Place chicken in the dish atop melted butter.

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