Enchilada Fried Chicken

• 1 -1 12 lb boneless skinless chicken breast half (4)
• 2 cups crushed nacho chips
• 14 cup ranch dressing
• 2 eggs
• salsa
• 2 cups cheddar cheese or 2 cups colby-monterey jack cheese, finely shredded
• vegetable oil
• salt & pepper

1. Preheat oven to 375 degrees.
2. Pound the chicken breasts with a mallet until about 1/4 inch thick, season with salt & pepper, place in the center of each breast about 2 tablespoons of salsa and a small handful of cheese.
3. Beat eggs with the ranch dressing in a bowl, roll the breast up folding the bottom and top in like a burrito and roll in egg mixture.
4. Coat with crushed nacho chips and fry in a heavy bottom pan with enough oil to cover bottom half of roll.
5. Brown chicken on both sides and transfer to a 8x8 square pan.
6. top with additional salsa and cheese and bake until cooked through about 15 to 20 minutes.
7. I serve this with corn and spanish rice.

chicken, nacho chips, ranch dressing, eggs, salsa, cheddar cheese, vegetable oil, salt

Taken from www.food.com/recipe/enchilada-fried-chicken-345315 (may not work)