Tortilla Crusted Chicken a La Mexicana #Ragu

Ragú® Recipe Contest Entry. How about a Mexican spin on the classic chicken and tomato sauce? This recipe adds some Mexican flair to give this dish a whole new look and mucho flavor! The magic in this dish is the spicy sauce easily prepared with Ragu and layered under the scrumptious tortilla crusted chicken. Tortilla Crusted Chicken A La Mexicana is a fun dish that ranks tops when your looking for a Mexican fiesta right at home and is a welcome change of pace from the typical chicken dinner.

• Ready In: 53 mins
• Serves: 4

Ingredients

• 6  corn tortillas
•  salt, to taste
• 1⁄2 teaspoon oregano
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon black pepper
• 1⁄4 cup panko breadcrumbs
• 2  eggs
• 4  boneless skinless chicken breasts
• 15  ounces black beans
• 3  cups  Ragú® Pasta Sauce (spicy italian style)
• 1⁄3 cup cilantro, chopped
• 1 (4 ounce) can  chopped green chilies
•  Mexican crema or  sour cream, for topping
•  salsa, for topping

Directions

1. Preheat oven to 400.
2. Stack tortillas one on top of the other and cut them into 4 slices. Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool. Then crush tortilla chips.
3. In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
4. Dip chicken in egg and then coat with tortilla chip mixture.
5. Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
6. Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
7. Spoon equal amounts of Ragu sauce mixture on serving plates. Top with a chicken breast. Then top with crema or sour cream and salsa.