Mexican Style Baked Chicken
|Whole chicken breasts/12 chicken thighs ,3 to 3 1/2 pound total, skinned||3 Pound, skinned, boned, and split (3 Breasts, 1 Pound Each)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green chili salsa/Taco sauce||1⁄2 Cup (8 tbs) (Purchased)|
|Fine dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground oregano||1⁄2 Teaspoon|
|Ripe avocado||1 Large|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Plain yogurt/Sour cream||1 Cup (16 tbs)|
|Thinly sliced green onion with tops||6 Tablespoon|
|Limes||2 , cut into wedges|
Rinse chicken and pat dry.
In a shallow bowl, beat together eggs, garlic, and 1/4 cup salsa.
In another shallow bowl, combine bread crumbs, chili powder, cumin, and oregano.
Dip 1 chicken piece in egg mixture to coat; drain briefly, then coat in crumb mixture.
Shake off excess.
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 in thickest part is no longer pink (cut to test) 30 to 35 minutes for breasts, about 45 minutes for thighs.
Pit, peel, and slice avocado.
Arrange chicken on a bed of shredded lettuce and top each piece with a dollop of yogurt or sour cream.
Garnish with green onions, tomatoes, and lime wedges.
Offer additional yogurt and salsa.
Season chicken to taste with salt