Chips and Salsa Chicken

My family and left-overs don't go well together. My husband doesn't want to come home to what he calls "instant replay" and I think he has passed that sentiment down to my children.

I, on the other hand, don't like pitching left-overs, so I cleverly work them into new dishes. I don't waste good food and, more importantly, my family enjoys what they believe is a completely different meal. It's a perfect win-win situation. Plus, as a result, I have developed a gift of improvisation... especially when dealing with left overs. I could come up with a list of dishes here but instead I will share just one of my favorites: the Chip and Salsa Chicken.

With football season about to begin, I'm sure there's a chance that those ginormous-sized chips will be left on the table overnight and will become rather stale.  So here's a great way to re-use them.

Chips and Salsa Chicken
Ingredients:

1 pack of chicken

Tostitos chunky salsa medium

Tostitos Tortilla chips

Salt and pepper to taste

Procedure:

Pre-heat over at 375 degrees F

Season chicken with salt and pepper.  Bake it for 20 minutes. 

Brush the salsa all over the chicken and bake for another 10 minutes.

Take the chicken out again and brush another layer of salsa, and then roll it over the tostitos crumbs.

Bake for 20 minutes or until  chicken is cooked.

Great fo dinner or great to go with your cerveza.  I hope you are having a great Monday!