Salsa Chicken - cooking recipe

Ingredients

4 boned skinless chicken breast halves (about 1 lb.)
2 Tbsp. margarine
1 beaten egg
1 Tbsp. milk
1 c. finely crushed nacho cheese tortilla chips
2 oz. Monterey Jack cheese, thinly sliced
1/2 c. salsa

Preparation

Rinse chicken and pat dry.
Place one 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 pieces of chicken.