Pastor Phil’s Tostitos ® Lime Chicken with Corn, Black Bean & Mango Salsa

This is one more version of the old Shake and Bake recipe. Intern Kerstin said we needed a name for it. She suggested Tequila Lime Chicken even though there isn’t any Tequila in the recipe. Robert heard her suggestion and immediately asked for seconds. The recipe did use Tostitos ® Hint of Lime Tortilla chips and since my Arriba ® King Ranch Chicken got me a free case of Arriba ® Salsa when I sent them the recipe and a free case of Mrs. Renfros ® when I sent them the same recipe substituting for their salsa, I thought maybe the Tostitos ® people will give me a case of chips. Like all my chicken recipes this one starts by brining.

Brining solution

• 1/3 cup salt
• ½ cup sugar
• 1 qt water
• 6 Boneless Skinless Chicken Breast
• 1 cup flour
• 6 Eggs – well beaten

1 bag Tostitos ® Hint of Lime Chips – crushed to fine crumbs – use a food processor

1 loaf Albertson’s Black Bean Salsa Bread sliced and dried in 250° oven then crushed into crumbs – mix with Chips

Dissolve salt and sugar in one qt. of warm water

Soak the chicken in the brine for 1 – 1 ½ hours

Remove from brine, rinse well and pat dry with paper towel

Place chicken between two sheets of plastic wrap and gently pound with a mallet or ruling pin to an even thickness

Dredge chicken in flour, then dip in the beaten eggs and then coat with the bread crumbs

Bake in a 400° oven for 20 minutes – time may vary with your oven or amount of chicken.

Serve with Black Bean, Corn & Mango Salsa

• Black Bean, Corn and Mango Salsa
• 2 cans Sweet Corn
• 1 can Black Beans
• 1 Can Rotel ®
• 1 can Diced tomato
• 1 jar Mango Spears – diced
• Juice of 1 small lime
• 1 TBSP chopped cilantro
• Salt & Pepper to taste

Drain all the cans. Mix everything in a bowl and let it get friendly overnight. Serve on top of chicken