Tortilla crusted Chicken with roasted red pepper sauce

This dish is inspired from the prevention magazine. It's a light and protein packed meal. The sauce compliments the chicken well.

Crushed tortilla chips - 1 cup
Chicken breasts - 2
Red chili powder - 1 tbsp
Salt - to taste
Garlic powder - 1 tsp
Eggs - 2

Sauce:
Roasted red peppers - 2 whole
Salt and black pepper powder - to taste
Cream - 2 tbsp
Tomato paste - 1 tbsp
Basil - few leaves
Garlic clove - 1

Clean and pat dry the chicken breasts. Break the eggs and mix them with some salt and black pepper.
Crush the tortilla chips with hand, or place them in a bag an run a roller over the bag. Mix in  the red chili powder, garlic powder and some salt with the crushed chips. Keep in mind the chips are salty too.
Spray a baking pan with some non-stick cooking spray or spread a few drops of oil. Dip the breasts in the eggs, and then into the crushed chips. Place on the baking pan.
Pre-heat the oven to 400F and cook for about 20 min, until they are cooked through. Turn midway.
Remove and let them rest for a few min, then slice them.

Roasted red pepper sauce:
Blend all the ingredients for the sauce. I used store bought roasted peppers. Alternately, roast the red peppers  under the broiler until charred. Peel and use here.

Serve the chicken over the sauce.