2 boneless skinless chicken breasts
¼ cup milk
4 cups tortilla chips (El Milagro works great, something with no salt)
¼ cup sour cream
1 small avocado, pitted and peeled
1 tablespoon cilantro, minced
juice of one lime
2 to 3 tablespoons water
Preheat oven to 400 degrees. Pound the chicken out to ¼ to ½ inch thickness or butterfly each breast. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased baking dish and bake for 15 to 20 minutes, until chicken is cooked through.
In a small food processor or blender, add sour cream, avocado, cilantro, lime juice and water. Process until smooth, salt to taste. Drizzle sauce over chicken. Serve.
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