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Tortilla Chip Chicken
Makes four 3-4 oz. pieces
Total time: 45 minutes
2 boneless, skinless chicken breast halves (6-8 oz. each)
Salt and pepper
8 oz. plain tortilla chips
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup purchased bottled salsa
3 TBS. olive oil
Avocado dip
Savory slaw
Tomato wedges
Preheat oven to 375 degrees.
Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper.
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 blend egg and salsa together with a fork.
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.
Heat oil in an oven-proof saute pan over medium high heat. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8-10 minutes, or until cooked through. Serve with dip, slaw and tomato wedges.
Tip--you could also crush the chips in a plastic bag with a rolling pin.
Avocado Dip
Makes 2 cups
Total time: 10 minutes
1 ripe avocado, peeled, pitted
1/2 cup milk (whole or 2%)
1/4 cup sour cream
1/4 cup fresh lime juice
1 TBS. jalapeno, seeded and chopped
1 TBS. chopped fresh cilantro
Salt and pepper to taste
Puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
Savory Slaw
Makes 4 cups
Total time: 10 minutes
1/2 cup mayonnaise
3 TBS fresh lime juice
2 TBS honey
1 tsp kosher salt
1/8 tsp cayenne
3 cups packaged coleslaw
1 cup red cabbage, shredded
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
Whisk mayonnaise, lime juice, honey, salt and cayenne together in a large bowl.
Add remaining ingredients; toss to coat.
ENJOY!!!
"Never eat more than you can lift" Miss Piggy