NACHO CHEESE TORTILLA CHICKEN

Ingredients:

Chicken:

• 4 (about 1 + 1/2 pounds) boneless, skinless chicken breasts (like Bell & Evans)
• 1/3 cup mayonnaise .
• 1 heaping cup crushed white corn tortillas .
• 1/3 cup Japanese panko crumbs (I used whole wheat)

Cheese Sauce:

• 1 cup fresh shredded sharp cheddar cheese
• 1 cup fresh shredded Monterey Jack cheese
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 1 tablespoon chopped fresh or jarred jalapenos, optional

Instructions:

1. Preheat oven to 400 degrees F. Line a large baking sheet or roasting pan with parchment paper or foil and spray with non-stick spray.
2. Place the chicken breasts in the pan so they're not touching. Brush the mayonnaise over the top and sides of each one.
3. Mix the tortilla chips and panko together then spoon them over the chicken breasts, patting them on with your hands.
4. Bake 25 - 40 minutes, depending on their size, until internal temperature on a meat thermometer registers 165 - 174 degrees F.
Meanwhile, after 10 - 15 minutes have passed, make the sauce:
5. Toss the cheese and cornstarch together in a medium bowl until the cheese is well coated then place it in a medium saucepan over medium heat.
6. Add 1 cup of the milk and whisk often until the cheese is completely melted and the sauce starts to thicken.
7. Add the jalapenos, if using. Turn heat down to low to keep warm until the chicken is done. If the sauce thickens too much, you can slowly stir in more of the milk to thin it out and turn the heat up to warm it through.
8. To serve, generously ladle the warm sauce over the chicken and top with a few sliced jalapenos.