Dorito Chicken, Mexican Rice, and Black Beans

Like I said in my last post, I sort of made this recipe up (I took a couple recipe techniques and added my own ingredients). I make it for two people, so you may need to double.

For the entire meal you'll need:
1 can black beans
1 cup minute rice
1 package taco seasoning
1 can rotel
2 chicken breast halves, boneless, skinless
1/4 cup sour cream OR maynoaise
1 egg white
about 2-3 cups crunched up dorito chips
shredded cheese

Chicken:
Combine egg white, sour cream (or mayo), and 1/2 package of taco seasoning in a shallow dish. Dip flattened chicken breasts in the mixture. Coat well and then dredge through the Dorito's (remember to crunch them up really fine). Make sure you have a thick layer of Doritos on each piece of chicken, and place in a glass baking dish. Cook at 425 for about 15-20 minutes or until the inner part of the chicken is done. If your "crust" starts to burn or brown too early, just lightly cover your dish with foil and continue baking. When Chicken is done, Top with Shredded cheese and Peppers if you wish and place back in the oven for a minute to melt. I eat this with sour cream (like I do everything else pretty much). Trey and I had it as leftovers too, and it was just as good. On the second night, I topped with Cheese dip.

Mexican Rice:
Cook minute rice according to package directions except instead of water, use the juice from the Rotel. For 1 cup of rice, you will need 1 cup of liquid. You will probably have to add water to the juice in order to have enough. I use about half of the leftover Rotel tomatoes and peppers in the rice. Just add it in in the beginning.

Hope you enjoy! Coupon Clipping post to come next!