southwest chicken tenders...

1/2 cup cracker crumbs (Ritz, Townhouse, etc.)

2 Tbsp flour

1 tsp chili powder

1/2 tsp salt

1/4 tsp ground cumin

1 pound (about 12) boneless chicken tenderloins

2 egg whites, lightly beaten

Combine crumbs, flour, chili powder, salt and cumin in a shallow dish. Dip chicken in egg whites; coat with crumb mixture. Bake at 450 degrees for 15-20 min or until golden brown, OR fry in a shallow pan with 3 Tbsp oil, 5-6 min, turning once.

*black bean salsa*

1 15oz can black beans; drained and rinsed

1 15oz can corn; drained

1/2 red onion; diced

3 Tbsp chopped fresh parsley (optional)

juice of one lime or lemon

1 tsp salt

1/2 tsp pepper

Combine all ingredients and marinade at least 1 hour before serving.

This was a big hit. The chili powder and cumin add a very subtle flavor that is not spicy at all, just good! I never fry food...but I gave it a try on this one. I actually fried half of them and baked half of them. Everyone in the family got one of each and had to tell me which one they liked better...I don't think I need to tell you the results...however, the baked chicken was fabulous, too. Next time, just for health purposes, I will bake them...but if you want to taste something exceptionally wonderful...fry 'em up!

The black bean salsa is so easy and excellent with chips. The longer it marinades, the better it is. The onion was a little strong the first night, but the next day it was just right. Obviously, you could add anything you like to this recipe...tomatoes, avocado, olives, cilantro...mmmmm!