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Mexican Style Baked Chicken

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Ingredients
  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)
  Eggs 2 Large
  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
  Butter/Margarine 6 Tablespoon
  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
  Cherry tomatoes 18
  Limes 2 , cut into wedges
  Salt To Taste
Directions

Rinse chicken and pat dry.
Set aside.
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

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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