3 ea Chicken breasts
4 ea Eggs
5 tablespoons Green chili salsa
2 cups Bread crumbs, dry
2 teaspoons Chili powder
2 teaspoons Cumin, ground
1 teaspoon Garlic salt
1/2 teaspoon Oregano, ground
1/4 cup Margarine
1 ea Avocado
6 cups Shredded lettuce
6 tablespoons Onions, green, sliced
18 ea Cherry tomatoes
2 ea Limes, cut into wedges
Instructions
Skin, bone and split chicken breasts. In a shallow bowl, beat together eggs and salsa. In another bowl, combine bread crumbs, chili powder, cumin, garlic salt and oregano. Dip chicken in egg mixture, drain, then dip in crumb mixture. Shake off excess crumbs. Repeat with remaining chicken pieces.
Melt butter in 10x15" rimmed baking pan in 375 degree oven. Add chicken, turn to coat with butter. Bake, uncovered, 30-35 minutes until no longer pink.
Pit, peel and slice avocado. Line each of the 6 dinner plates with lettuce, top with chicken, garnish with sour cream, avocado, onions, tomatoes and lime wedges.
SOURCE: Sunset "Fresh Ways with Chicken", page 16
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Yields: 6 Servings
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