Oven-Fried Chicken Monterey

• 1/4 c. all-purpose flour
• 1 (1 1/4 oz.) envelope taco seasoning
• 8 boneless, skinless chicken breasts
• 1/4 c. butter or margarine
• 1 c. crushed tortilla chips
• 2 Tbsp. finely chopped onion
• 1 Tbsp. cooking oil
• 2 Tbsp. all-purpose flour
• 1 (13 oz.) can evaporated milk
• 1/4 tsp. bottled hot pepper sauce
• 1 c. (4 oz.) shredded Monterey jack cheese
• 1/4 c. sliced pitted ripe olives
• 1 tsp. lemon juice
• lettuce

1. Heat oven to 375u0b0.
2. Combine the 1/2 cup flour and taco seasoning in plastic bag.
3. Add 2 or 3 chicken pieces at a time and shake to coat.
4. Melt butter in a 15 1/2 x 10 1/2 x 2-inch baking dish. Place chicken in pan, turning once to butter all surfaces. Roll each breast in crushed chips and return to baking pan.
5. Bake at 375u0b0 for 50 minutes or until tender.
6. Stir in the 2 tablespoons flour and 1/4 teaspoon salt.
7. Add evaporated milk and pepper sauce all at once; cook and stir until thickened and bubbly.
8. Cook and stir 1 to 2 minutes more, then add cheese, olives and lemon juice, stirring until cheese melts.
9. Put chicken on leaf lettuce and top with cheese sauce; pass remaining sauce.

allpurpose, taco, chicken breasts, butter, tortilla chips, onion, cooking oil, flour, milk, pepper sauce, cheese, olives, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638571 (may not work)