Chicken Breasts Ole'
We've been enjoying this for over 30+
6 chicken breasts, halves, skinless, boneless
1/4 tsp. salt
1 cup bread crumbs (or panko)
1 tsp. each of chili powder and ground cumin
3/4 tsp. garlic salt
1/4 tsp. oregano leaves
4 Tbsp. butter
5-6 cups shredded lettuce - Iceberg or a combination of your
green salsa or taco sauce
1 cup, or so, sour cream
4-6 green onions thinly sliced and cut about 1/2 inch long
15-20 cherry tomatoes (I cut them in half)
2-3 limes cut into wedges
avacado(s), pitted and sliced or mashed and sprinkled with lemon
or lime juice.
Beat together, in a shallow dish, the eggs,
about 3-4 tablespoons of the salsa and salt. Set aside.
Combine bread crumbs, chili powder, cumin, garlic
salt and oregano in a separate shallow dish and, also, set aside.
Dip each piece of chicken into the egg mixture and
then roll it in the bread crumb mixture. Repeat a second time and
Place the butter in a shallow
baking pan large enough to hold all the chicken in a single layer and
set the baking pan into the oven while it is heating to 375.
When the butter has melted, remove the pan from the
oven and add the chicken pieces, turning each one to coat with butter.
Bake, uncovered at 375 for 30 -
35 minutes or until the center of the chicken is no longer pink.
Slice chicken into 1/2 inch strips (or bite size),
arrange the chicken on a bed of lettuce and garnish
with sour cream, onions, tomoatoes, avacado and lime wedges on the side.
At the table pass additional garnish.