Mexican Chicken

A family favorite! We serve it with Spanish rice & sweet corn with peppers.


3 boneless, skinless chicken breasts
2 eggs
1 1/2 cup flour
1 tsp cayenne pepper
1 tsp black pepper
3 T butter
2 cups chunky salsa
2 cups shredded cheddar or Mexican cheese blend

In a bowl, combine flour, cayenne & black peppers. Set aside.
In another bowl, beat eggs.
Preheat oven to 425.
In a cast iron skillet, melt butter. Dredge chicken in eggs & then flour mixture. When skillet is hot, add the chicken. Brown on both sides. Spoon equal amounts of salsa on each piece of chicken. Place in oven for 20 minutes or until chicken is no longer pink.
Remove from oven & sprinkle cheese over the chicken. Place skillet back in oven until cheese melts.
Serve with sour cream on top.