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3 medium – large boneless skinless chicken breast
1tbsp smoked paprika
2 tbsp McCormick smoke house seasoning
2tbsp all purpose seasoning
Salt and pepper to taste
3 eggs beaten
1 tbsp hot sauce
2 tbsp whole milk
6 cups (or more if needed) multi colored tortilla chips
3 tbs melted butter

For the sauce
1/2 cup apricot preserves
1/4 cup ketchup
2 tbsp apple cider vinegar
1/4 cup fine diced onion
1/4 cup water
2 Large garlic cloves chopped
Salt and pepper to taste

Combine all ingredients in a sauce pot and simmer on medium heat for 15 minutes set aside

Preheat the oven to 400 degrees
Season the chicken with the salt pepper,all purpose seasoning, smoked paprika and 1 tbsp of the McCormick smoked house , set aside and allow to marinate 30minutes to up to over night.
In another bowl combine eggs hot sauce and milk and beat together, set aside. Using your hands or food processor crush your chips until coarse texture, add remaining McCormick smokehouse to chips and mix. Dust the chicken breast with the flour, dip and roll the chicken in the egg mixture and then gently roll the chicken into the crushed tortilla completely covering your chicken. Transfer the chicken to a baking pan or cast iron skillet, drizzle the melted butter all over your chicken and bake in oven 400 degrees until cooked through 20-30 minutes depending on your oven and size of your chicken breast. For best results use a thermometer and cook chicken to 165 degrees internal temp. Allow to rest 10 minutes slice and enjoy!