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Chi Chi's Mexican Chicken Salad Recipe

by Global Cookbook

Ingredients

1 jar Taco Sauce (8-ounce.) 1 x Egg 2 clv garlic, chopped 2 c. Crushed Cornflakes 2 tsp Chili Pwdr

2 tsp Cumin 1 tsp Oregano 1 dsh grnd Cloves Crushed red pepper to taste (optional) 2 1/2 lb Chicken Thighs 6 Tbsp. Butter, melted

Directions

1. Preheat oven to 375 degrees.
2. In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or possibly paper bag, combine cornflakes, chili pwdr, cumin, oregano, grnd cloves and crushed red pepper if using. Dip chicken pcs in sauce; toss in cornflakes mix; place on a greased shallow baking pan. Drizzle with butter; bake 45 min or possibly till golden brown and tender, and juices run clear.

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