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.