2 whole chicken breasts (I use boneless)
2 medium sized eggs
adobo seasoning (Goya)
bread crumbs
2 tbsp. cooking oil

Add oil to a skillet and put on low heat.

Meanwhile, cut both breasts into chunks (about 6 pieces per breast).

Note: Boneless breasts make this easy, otherwise you'll need to cut out the bone first.

Crack both eggs into a bowl and mix with a fork. Use a bowl deep enough to dip the chicken chunks.

Pour the bread crumbs and adobo (equal amounts) into a Ziploc style bag and shake the bag.

Dip a piece of chicken in the egg, then place in the crumb bag and shake bag well (opening closed!) until the chicken is fully covered in crumbs.

Put the chicken breast pieces in the skillet. When finished dipping all of the pieces, put them all in the skillet, and raise the heat to medium.

Turn over pieces when bottom part is cooked. When both sides are cooked, (golden brown) take them out and serve immediately.

Serve with white rice, black beans and your-choice vegetables (carrots, broccoli, etc.).

Enjoy!

Submitted by: Martha Diaz