Tortilla Chip Chicken With Avocado Dip |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from the August issue of Cuisine at Home. Their recipes are GREAT. A little bit spice, a little bit cool...this hits the spot. Ingredients:
2 boneless skinless chicken breast halves (6-8oz. each) |
salt and pepper |
8 ounces plain tortilla chips |
1/4 cup all-purpose flour |
1 egg, lightly beaten |
1/2 cup purchased bottled salsa |
3 tablespoons olive oil |
1 ripe avocado, peeled and pitted |
1/2 cup milk (whole or 2%) |
1/4 cup sour cream |
1/4 cup fresh lime juice |
1 tablespoon jalapeno, seeded and chopped |
1 tablespoon chopped fresh cilantro |
salt and pepper |
Directions:
1. Preheat oven to 375.
2. Prepare breast halves by trimming fat and slicing each in half lengthwise.
3. Season with salt and pepper.
4. Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.
5. Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.
6. Heat oil in an overproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, thenplace thepan in the oven to roast for 8-10 minutes, or until cooked through.
7. While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
8. Serve chicken with dip.
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