 | This chicken dish was super quick and very tasty. Add some black beans on the side and your meal is ready. We are very lucky in Texas to have quality tortilla chips at the regular grocery store. El Milagro is my chip of choice, they aren't salted, so you get the true corn flavor rather than the salt salt salt of other brands (cough...Tostitos...cough). |
2 boneless skinless chicken breasts
1 egg
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
salt
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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2 comments:
avocado and cilantro are my 2 favorite foods!!! this looks incredible!
After browsing past many other recipes, this is definitely the most appetizing one I've found that seasons chicken breasts with a cilanto-avocado base. I'm preparing this tonight for the wife & son. Thanks from Chicago!
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