Instructions: To prepare marinade, combine all marinade ingredients. Use mixture to marinate chicken breasts for at least 2 hours in the refrigerator. Then proceed with recipe.

Put remaining marinade in a non-reactive sauce pot and cook over medium heat until reduced by half and thickened until syrupy. Reserve.

To prepare crust, remove chicken breasts from marinade. Add seasoned salt to flour. Dredge chicken in flour. Shake off most, leaving a very light but even coating.

Whisk together eggs, club soda, Cholula hot sauce and seasoned salt. Dip each chicken breast into egg wash to coat. Then shake off excess. Coat each evenly with tortilla chip crumbs. Saute each chicken breast in 2 tablespoons corn or other vegetable oil until cooked through and golden in color.

To prepare salsa, combine all salsa ingredients, including reduced marinade.

Gently mix.

For final preparation, place each chicken breast on a serving plate and top with 1/2 cup salsa. If desired, garnish with cilantro leaves.

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