South of the Border Baked Chicken
|Chicken breasts||3 Pound, skinned boned and split|
|Green chile salsa/Taco sauce||1 Tablespoon|
|Dry bread crumbs||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
|Green onions||6 Tablespoon, thinly sliced (Including Tops)|
|Limes||2 , cut into wedges|
Rinse chicken and pat dry.
In a shallow bowl, beat together eggs and 4 to 5 tablespoons salsa.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt, and oregano.
Dip one chicken piece in egg mixture to coat; drain briefly, then dip in crumb mixture to coat.
Shake off excess crumbs.
Repeat with remaining chicken pieces.
Melt butter in a 10 by 15-inch rimmed baking pan in a 375° oven.
Add chicken; turn to coat with butter.
Bake, uncovered, until meat is no longer pink when slashed in thickest part (30 to 35 minutes).
Pit, peel, and slice avocado.
Line each of 6 dinner plates with lettuce; top with one piece of chicken.
Garnish with a dollop of sour cream, avocado, onions, tomatoes, and lime wedges.
Pass additional sour cream and salsa at the table.