Chihuahua Chicken Breasts
  Kay Depew  from a friend

6 boneless skinless chicken breast halves  
12 – 15  cherry tomatoes, halved or quartered
4 T      butter – more if necessary
3  T     green salsa  (like enchilada sauce or make the sauce
           with our the Chiliquelas recipe)(reserve salsa to serve with the meal)
4         green onions, sliced thin
4-6 cups of iceberg lettuce, shredded
2         eggs
2  C     bread crumbs
1-2 C  sour cream – more is better
1  t      cumin
1  t      chili powder
1  t      salt
¾  t    garlic salt
¼  t    oregano
2          limes cut into 8 wedges
1 or 2 avocados, sliced and sprinkled with
        the juice from 1 lemon
     Pre-heat oven to 375
  Place butter in a baking pan large enough to hold the chicken in a single layer and place in the oven while it is heating to melt the butter.
    In a bowl, large enough to hold a chicken breast, thoroughly mix together eggs 3T of the salsa and salt.  In another similar sized bowl mix the bread crumbs, chili powder, cumin, garlic salt and oregano.  Dip chicken into the egg mixture  and then roll it in the crumb mixture. Dip and roll a second time. When butter is melted remove the pan from the oven and place each breast in the baking pan as each is fully coated.  Turn each piece over to coat both sides with butter. (use more butter if you need to)
   Bake uncovered at 375 for 30-35 minutes (or (as they always say..) until meat is no longer pink in the thickest part)
    On each plate, place a piece of chicken on a bed of lettuce and garnish with the Avocado, sour cream, lime wedges and green onions.
 Have additional sour cream and enchilada sauce on the table to pass around as needed.