Tortilla Chip Chicken with Avocado Dip

For the Avocado Dip—
Puree:
1	ripe avocado, peeled, pitted
1/2	cup milk (whole or 2%)
1/4	cup sour cream
Add:
1/4	cup fresh lime juice
1	T. jalapeño, seeded and chopped
1	T. chopped fresh cilantro
	Salt and pepper to taste
For the Chicken—
Prepare:
2	boneless, skinless chicken breast halves (6–8 oz. each)
	Salt and pepper
Pulse:
8	oz. plain tortilla chips
Dredge:
1/4	cup all-purpose flour
1	egg, lightly beaten
1/2	cup purchased bottled salsa
Heat:
3	T. olive oil
Serve with:
	Avocado Dip, above
	Tomato wedges

Preheat oven to 375°.

Puree avocado, milk, and sour cream in a food processor or blender.

Add remaining ingredients and pulse until smooth; set aside.

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 ovenproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8–10 minutes, or until cooked through.

Serve with dip and tomato wedges.


From Cuisine Magazine

Jimmie Johnson's Guacamole

4 medium avacados, skin and pit removed
2 Tbsp. sour cream
2 Tbsp. hot sauce
1 -1 1/2 tsp. garlic salt
black pepper to taste
2 Tbsp. italian dressing
1 tsp. freshly squeezed lemon juice
1 tsp. grated parmesan cheese
Tortilla Chips for serving

In medium bowl mash avacado to desired smoothness. Stir in remaining ingredients. Sprinkle with parmesan cheese and refrigerate until serving.

1/2 cup is 246 cal. 23 g. fat, 3 g. protein, 11 g. carbs, 7 g. fiber

Ali's Green Sauce

3 avacados, pitted and peeled
3 green tomatoes
4 fresh tomatillos, husks removed
3 cloves garlic, peeled
2 jalapeno peppers, seeded and halved
5 sprigs fresh cilantro
1 1/2 cups sour cream
salt to taste

Directions:

1. Place tomatoes, tomatillos, garlic and jalapenos in a saucepan and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until veggies are tender. Remove from heat, drain, and allow to cool.

2. Place avacados, the cooked veggies, sour cream, and cilantro in a blender or food processor and blend until smooth. Season to taste with salt. cover and refrigerate until ready to served with tortilla chips!

World Famous Chicken Enchilada Dip

I got this recipe from my friend Marisa and it is very easy and very yummy!

2 0r 3 chicken breast, boiled and shredded
2 cans rotel
2 8oz. pkg. cream cheese
2 c. grated cheddar cheese
cilantro, as much as you like
3 -4 green onions, optional

Add all ingredients into a mirowave safe bowl. Mix together and heat in microwave until cream cheese and cheddar cheese are melted together. Serve with tortilla chips.