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Spicy Fiesta Chicken

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  Eggs 4
  Commercial green chili salsa 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Breadcrumbs 2 Cup (32 tbs)
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Garlic salt 1 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon
  Chicken breast halves 6 , boned and skinned
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Commercial sour cream 8 Ounce
  Chopped green onions 150 Gram
  Cherry tomatoes 12
  Avocado 1

Combine eggs, 1/4 cup salsa, and salt in a shallow bowl; set aside.
Combine the next 5 ingredients in a shallow pan, and mix well.
Dip chicken in egg mixture, and dredge in the breadcrumb mixture; repeat and set aside.
Melt butter in a 13- x 9- x 2-inch pan.
Place chicken in pan, turning once to coat with butter.
Bake, uncovered, at 375° for 30 to 35 minutes.
Arrange chicken on a bed of shredded lettuce on a large platter.
Garnish each piece with a dollop of sour cream and 1 tablespoon green onions; arrange cherry tomatoes on platter.
Garnish with avocado slices and lime wedges, and serve with additional salsa, if desired.

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