Mexican Chicken

My husband commented on my "strong arm" in the arena of cooking this week. This means, I've made some things that he likes and that fill him up!

I thought of waiting and measuring and all that stuff to give you this recipe, but...this is Kantan (simple) Cooking, so - here is the recipe in its simplicity.

I need to add that it was inspired by this recipe for Mexican Burgers that we LOVE and often make in little meatball sizes for obentos and dinner!

Mexican Chicken

2 whole skinless and boneless chicken breasts cut in bite-sized pieces
1 splash of milk
1 Tbsp. or so of taco seasoning - if you have it
1 bag of flavored taco chips. We get them for 100 yen at the convenience store. Crush them up into tiny pieces.

So, take the pieces of chicken, throw them in a bowl. Salt them a bit. Splash with some milk (2 Tbsp?) Add the taco seasoning, and mix it in well. Put it in the fridge if you have time, and let it set for awhile for the seasonings to soak into the meat.

Preheat your oven to 180 degrees. Roll each piece of chicken in the crushed taco chips and toss into an oven safe pan. If they need to be layered - that's fine. If you have chips leftover, sprinkle them over the top.

Bake for 30 minutes or until the chicken is done.

I "garnished" this with well drained yogurt - fake, but yummy, sour-cream like topping, and chopped green onions. I could see some salsa over it as well, or tomatoes and shredded lettuce. If one had cheese in the fridge, I'd sprinkle a bit of that over the chicken before baking and Mmmmm.

Very SIMPLE - but, it's summer, and the hubby loved it, and I don't want to forget about it. My Japanese Mama friends' reaction? Very good and "You COOK with taco chips???" I love to shock them as often as possible.