| 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
