Tortilla-Crusted Chicken with Tomatillo Sauce Canyon Ranch

Ingredients

• 2 lg eggs, beaten
• 4 skinned chicken breast halves, boned and defatted
• 1 tsp extra virgin olive oil
• 12 oz tomatillos, paper removed
• 1/2 jalapeño pepper, minced
• 1/4 tsp dried oregano
• 2 tsp chopped fresh cilantro
• 1 tsp minced garlic
• 1/4 tsp sea salt
• 1 tsp fresh lime juice
• 4 corn tortillas, julienned
• 1 cup all-purpose flour
• 1 Tbsp dry oregano
• 2 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 Tbsp toasted and ground cumin seed
• Preheat oven to 400F. Lightly coat a baking sheet with olive oil spray.
• Place tortilla strips on baking sheet and bake for 15 minutes, or until golden brown and crisp. Cool and break into small pieces and place in a food processor bowl. Pulse to make fine crumbs.
• In a shallow bowl, combine flour, oregano, salt, cayenne pepper and ground cumin seeds.