Heat oven to 250 degrees and line a rimmed baking sheet with paper towels.
Place one chicken breast between two sheets of plastic wrap or wax paper on a cutting board. Using a tenderizer, pound the chicken breast until it is a uniform thickness, about 1/4 inch or a tiny bit thicker. Continue with remaining breasts. Cut each flattened breast in half, smaller pieces are easier to handle when frying.
You will need three pie plates or mixing bowls. In bowl #1 mix flour, chile powder and season with salt and pepper. In bowl #2 beat two eggs. In bowl #3, the bread crumbs.
Heat 1-2 tablespoons vegetable oil in large frying pan over medium-high heat.
Working briskly, dredge chicken in flour mixture, then egg mixture and finally bread crumbs. Pressing bread crumbs into the breast. The flour is necessary to get the egg to stick and the egg is necessary for the bread crumbs to stick.
Place into hot frying pan. Fry for 3-4 minutes on each side or until medium brown. Place on a paper towel lined baking sheet and into the warm oven.
Continue with remaining breasts, being careful to not crowd the pan. When the frying pan gets dry, add additional vegetable oil. The liquid will absorb into the breading (adding flavor!).
Top each cooked chicken breast with shredded cheddar cheese and place back into the oven to melt, about 1-2 minutes.
Remove and finish with salsa, sour cream and cilantro.
If you've tried this recipe, come back and let us know how it was.
Some breasts might be large after tenderizing, you can cut them into smaller, more manageable pieces. You can also buy thin cut chicken breasts and skip the tenderizing part!