Diabetic-friendly Tortilla-crusted Chicken

Pat the chicken breast halves dry with paper towels to remove excess moisture, which helps the coating adhere better.

Combine the finely crushed tortilla chips, dried oregano, ground cumin, and freshly ground black pepper in a shallow bowl and mix well.

Whisk the egg in another shallow bowl until well beaten, creating an egg wash for coating.

Dip each chicken breast half into the egg wash, coating both sides evenly, then immediately dredge in the tortilla chip mixture, pressing gently so the coating adheres.

Spray a large non-stick skillet generously with non-stick cooking spray and heat over medium-high heat until the skillet is hot.

Carefully place the coated chicken breasts in the hot skillet and cook for 8-10 minutes on the first side until golden brown and crispy.

Flip the chicken breasts and cook for another 8-10 minutes on the second side until the internal temperature reaches 165°F (74°C) and the coating is golden brown.

Transfer the cooked chicken to a plate and let rest for 2-3 minutes before serving, allowing the juices to redistribute.

Serve the tortilla-crusted chicken with salsa on the side if desired.