Tex-Mex Chicken Parm

This is a twist on chicken parm.  I used crushed whole wheat tortilla chips mixed with chili powder to coat the chicken, salsa instead of marinara, and shredded Mexican cheese instead of parmesan cheese. 

Recipe adapted from Food Network

Ingredients:

2 chicken breasts cut into strips

2 cups whole wheat tortilla chips crushed

½ teaspoon chili powder

3 large eggs

15 ounces salsa

Shredded cheese (Pepper jack, Mexican, etc…)

Optional: diced jalapeno and fresh cilantro

Directions:

1. Whisk eggs in a small dish.  Spread 1 cup of the tortilla chips in a shallow dish. 
2. Dip each chicken strip in the egg.  Then set in the chip crumbs and coat.  Set in air fryer or on a sheet pan to bake. Repeat.  Pour in the remaining crushed chips when you need them.
3. I air fried the chicken strips in 2 batches at 350 for 15 minutes each.
4. Spread half the jar of salsa in the base of a 9×13 dish. 
5. Set chicken tenders on top of the salsa.  Top with cheese.
6. Bake 15-20 minutes if cooking immediately.  If cooking after refrigerating then you may need to cook for 30-45 minutes so the chicken warms all the way through.
7. Top with cilantro and jalapenos.
8. I served this with zoodles for me and macaroni and cheese for my kids.
9. Enjoy!