Scott's Margarita Chicken
(serves 4)

Ingredients:
   4 Boneless, skinless chicken breasts

Marinade:
   Juice of two limes (optional)
   1/4 cup Tequila (optional)

Coating:
   2/3 cup flour
   1 teaspoon salt
   1/2 teaspoon pepper
   2 teaspoons dried Mexican oregano (or substitute regular oregano or an Italian herb mix)

   2 eggs, lightly beaten

   3 cups ground Tostitos brand "Restaurant Style with a hint of Lime" tortilla chips
   2 Tablespoons dried parsley (optional)

Prepare the chicken:
Lay the chicken breasts out in a foil lined 9 x 13 baking pan. Mix the lime juice and Tequila and pour over the breasts; turn chicken to coat. Allow to sit in the marinade for an hour or so refrigerated.

When ready to bake, preheat the oven to 350 degrees. Mix the flour with the salt, pepper and oregano. Mix the Tostitos with the dried parsley. Put the flour mixture on a dinner plate, the eggs in a shallow wide dish, and the Tostitos on another dinner plate. Dry both sides of the chicken breasts with paper towels. Drop the chicken one at a time first in the flour, coating both sides; shake to remove extra flour. Next dip the flour-coated chicken in the egg bath, coating both sides completely. Last, drop the chicken into the ground tortilla chips and coat both sides. Press lightly to ensure that the chips adhere to the chicken. Place the chicken carefully back into the 9 x 13 pan.

Bake the chicken in the 350 degree oven for about 25 minutes, until the chicken tests at 165 degrees internal temperature or the juices run clear.

Notes:
This chicken breast is great plain, topped with your favorite chunky salsa, or simply sour cream. Also, this chicken can be prepared on the stove: just melt some butter in a skillet and fry the chicken slowly, turning half way through cooking.

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