Green Chili Chicken Breasts

 

2          eggs

1 jar     green chili sauce or a favorite taco sauce

t       salt

1 c       bread crumbs Italian crumbs are ok

1 t        chili powder

1 t        ground cumin

t       garlic salt

t       oregano leaves

4 T       butter

6          boneless-skinless chicken breasts

4-6 c    shredded lettuce. Iceberg or romaine but cut very very thin

4          green onions, sliced and chopped

12-15   cherry tomatoes, sliced in half

2          limes, cut in wedges

1          ripe avocado, pitted pealed, sliced and drizzled with lime juice

1          tub of sour cream, small or large depending on how much you like sour cream

 

            In a bowl, combine eggs, 3 tablespoons of the salsa and the salt.  Beat together.

            In another, shallow bowl combine the bread crumbs, chili powder, garlic salt, cumin and oregano.

            Place butter in a shallow baking pan or dish (that can go into the oven) that is large enough to hold the six pieces of chicken.  Place the pan in the oven while you pre-heat it to 375.  When the butter has melted remove the pan from the oven and place it where you can place the chicken in it after they are breaded.

            Dredge (dip) the chicken pieces, one at a time, in the egg mixture, then the bread crumbs mixture, then the eggs, again, and then the crumbs, again.  Lay each piece in the melted butter and turn over to coat both sides with butter. Place the chicken with what would be the skin (if it had skin) side up.

            Bake, uncovered, at 375, for about 35 minutes or until the thickest part of the chicken is done or is at 165.

To serve, place the chicken on a bed of lettuce, garnish with the limes onions avocado, tomatoes, and a dollop of sour cream.  Have more salsa and sour cream on the table to pass around.  (we often use more limes too)

Serve with tortillas or cornbread.