Tortilla Chip Chicken With Avocado Dip

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.

• Ready In: 45 mins
• Serves: 4

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.