1 (16 ounce) jar picante sauce, divided
1 egg
1 clove garlic, minced
2 cups cornflake crumbs
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cloves
2 1/2 pounds boneless skinless chicken thighs
6 tablespoons melted butter or margarine

Heat oven to 375 degrees F. Grease a rimmed 15 x 10 x 1-inch baking pan.

In shallow dish, beat 1/2 cup picante sauce, egg and garlic together until well blended.

In another shallow dish or recloseable plastic food bag, mix cornflake crumbs, chili powder, cumin, oregano and cloves. Dip each chicken piece in picante mixture; drain briefly. Toss in crumb mixture until well coated. Place in greased baking pan. Drizzle with butter. Bake, uncovered, 45 to 50 minutes or until no longer pink in center.

Serve with additional picante sauce.

Makes 4 to 5 servings.

Nutrition (per serving): 440 calories; 24 grams fat; 47 grams protein; 270 milligrams cholesterol; 6 grams carbohydrates; 550 milligrams sodium; 630 milligrams potassium