After 4 years of blogging there are a lot of recipes on this site.
Like hundreds and hundreds of recipes.
So I am always shocked when I find out one of our absolute favorite, tried and true, go to recipes is not on this blog. Since I make many of these family favorites from memory, I really never turn to a recipe to create them. But then someone comes along and asks for a recipe and I don’t have it.
In fact, that was one of the reasons I started this blog so many years ago, to have a place to share all of our favorite recipes and a place for friends and family to get the recipe.
And while I like trying new recipes, playing around an experimenting in the kitchen, these simple family favorites are what feeds us on a regular basis. Are what we ‘crave’ and are easy to throw together when 5 o’clock rolls around after a long crazy day.
Since most of these recipes are things I have made like a million times I usually just eyeball things, so I have had to take time to write things down as I make them and then actually take time to photograph them. Cuz, lets face it, since most of these meals are made on those ‘crazy days’ food photography is the last thing on my mind!
We absolutely love this Crispy Tortilla Crusted Chicken. Juicy tender chicken, covered in a crunchy, slightly spicy crust; less than five ingredients and ready in under 45 minutes; so simple yet so perfect and family friendly! To make it a meal serve it with some roasted broccoli and Mexican Rice and ta-da dinner is served (and soon dinner plates will be licked clean!)!
10 corn tostadas
½ tablespoon taco seasoning
½ cup mayonnaise
½ – 1 teaspoon hot sauce, depending on taste
1/4 teaspoon each salt and black pepper
4 boneless, skinless chicken breasts
Preheat oven to 375 degrees. Spray 9×13-inch pan with cooking spray.
Place tostadas in a food processor. Pulse until tostadas are crushed. Pour crushed tostadas into a shallow dish. Add taco seasoning and stir to combine.
In another shallow dish, stir together mayonnaise and hot sauce.
Season chicken with salt and black pepper.
Working one at a time, dip chicken in mayonnaise mixture and then in the crushed tostadas, making sure chicken is evenly coated.
Arrange chicken in prepared pan. Bake in preheated 350 degree oven for 30-40 minutes, or until no longer pink, juices run clear and chicken reaches an internal temperature of 165 degrees.