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 eggs, lightly beaten
1/2 cup purchased bottled salsa
3 tablespoons olive oil
1 ripe avocados, peeled and pitted
1/2 cup milk ( whole or 2%)
1/4 cup sour cream
1/4 cup fresh lime juice
1 tablespoon jalapenos, seeded and chopped
1 tablespoon chopped fresh cilantro
salt and pepper
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.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.