is right out of Chi Chi's Restaurant cookbook that I don't believe is even sold any more. It's great to make a Mexican meal out of this; or take it to a picnic.
Servings: 4

1 jar Taco Sauce (8-oz.), preferably Chi Chi's brand
1 Egg
2 cloves Garlic -- minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
dash ground Cloves
2 1/2 pounds Chicken Thighs
6 tablespoons Butter -- melted

Preheat oven to 375 degrees. In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano and cloves. Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow bakaing pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved