Chicken Calido With Creamy Margarita Sauce - cooking recipe

Ingredients

CHICKEN
4 large chicken breasts, boneless, skinless
4 cups corn flaked cereal, crushed to 2 cups
1/2 cup flour
1 tablespoon dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons black pepper
2 large eggs
2 tablespoons olive oil
DRESSING
1/2 cup heavy cream
1/2 cup fresh cilantro, chopped
1 tablespoon onion, chopped
1 teaspoon fresh lime juice
1/4 teaspoon salt

Preparation

Preheat oven to 350\u00b0F.
Spray non-stick cooking spray onto a large baking sheet.
Put crushed cereal into a medium shallow bowl; set aside.
Combine flour, oregano, cumin and pepper in a plastic bag.
Place eggs in a separate shallow bowl; beat eggs with fork; set aside.
Place chicken breasts in plastic bag with flour mixture, and shake to coat.
Remove chicken breasts from bag, one at a time, and dip into beaten egg.
Remove from beaten egg and press chicken breast into crushed cereal, coating each side evenly.
Place on baking sheet and bake uncovered 30 to 35 minutes until chicken is completely cooked. Breasts are done when juice is no longer pink and meat thermometer inserted in center reaches 170\u00b0F.