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.
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INGREDIENTS
Nutrition- 2
- salt and pepper
- 8ounces plain tortilla chips
- 1⁄4
- 1
- 1⁄2cup purchased bottled salsa
- 3tablespoons olive oil
- 1
- 1⁄2
- 1⁄4cup sour cream
- 1⁄4cup fresh lime juice
- 1tablespoon jalapeno, seeded and chopped
- 1tablespoon chopped fresh cilantro
- salt and pepper
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DIRECTIONS
- Preheat oven to 375.
- 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 shallow dish, 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 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.
- While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
- Serve chicken with dip.
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