Tortilla Chip Chicken With Avocado Dip

READY IN: 45mins
Recipe by Tornado Ali

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.

Top Review by Nanners

My husband and I really liked this! I used thin sliced chicken tenders, so I just sauteed them and skipped the baking, making that part very quick. The chicken was flavorful - salty, spicy and crispy. However, I thought the avocado dip was a bit bland, so I jazzed it up by adding a couple garlic cloves to the processor along with some salt. This did the trick. I warmed the sauce in the microwave before serving as my husband likes his food hot. I served the chicken over a bed of couscous, with the sauce on top. Some chopped tomatoes sprinkled on top would also have been good. Thanks - I'll be making this one again!!

Ingredients Nutrition


  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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