Tortilla Crusted Chicken a La Mexicana #Ragu

• 6 corn tortillas
• salt, to taste
• 12 teaspoon oregano
• 14 teaspoon ground cumin
• 14 teaspoon black pepper
• 14 cup panko breadcrumbs
• 2 eggs
• 4 boneless skinless chicken breasts
• 15 ounces black beans
• 3 cups Ragu Pasta Sauce (spicy italian style)
• 13 cup cilantro, chopped
• 1 (4 ounce) canchopped green chilies
• Mexican crema or sour cream, for topping
• salsa, for topping

1. Preheat oven to 400.
2. Stack tortillas one on top of the other and cut them into 4 slices.
3. Spread cut tortillas out in a single layer on a cookie sheet.
4. Sprinkle with salt.
5. Bake for 10 minutes or until lightly browned.
6. Remove from oven and allow to cool.
7. Then crush tortilla chips.
8. In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs.
9. In another bowl beat eggs.
10. Dip chicken in egg and then coat with tortilla chip mixture.
11. Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
12. Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles.
13. Heat for 3 minutes or until heated through.
14. Spoon equal amounts of Ragu sauce mixture on serving plates.
15. Top with a chicken breast.
16. Then top with crema or sour cream and salsa.

corn tortillas, salt, oregano, ground cumin, black pepper, breadcrumbs, eggs, chicken breasts, black beans, pasta sauce, cilantro, green chilies, sour cream, salsa

Taken from www.food.com/recipe/tortilla-crusted-chicken-a-la-mexicana-ragu-524615 (may not work)