Mexican-style Baked Chicken
AL
Amy Laun has made this 2 times!
Ingredients
- 6 chicken breasts (or chicken tenders or 12 chicken thighs, skinned)
- Whatever you use, it should be about 3-3 1/2 lbs.
- 2 large eggs
- 1 clove garlic, minced or pressed
- Puchased salsa or taco sauce
- 1 1/2 c. fine dry bread crumbs
- 1 t. each chili posder and ground cumin
- 1/2 t. oregano
- 6 T. butter or margarine
- 1 large ripe avocado
- 4-6 c. shredded iceberg or romaine lettuce
- 1 c. sour cream
- 6 T. thinly sliced green onions
- 12-18 cherry tomoatoes
- 1-2 limes
- Corn tortillas
Instructions
- Beat together eggs, garlic, and 1/4 c. salsa. In another bowl combine bread crumbs, chili powder, cumin and oregano. Dip chicken in egg mixture, then bread crumbs. shake off excess.
- Melt butter in abaking dish and add chicken, turning to coat with butter, Baje uncovered until chicken is done (35 minutes for boned chicken breasts; 45 minutes for thighs).
- Pit, peel and slice avocado. Arrange a bed of lettuce and arrange cooked chicken pinwheel style, radiating like spokes of a wheel, Garnish with green onions, tomatoes, scallions, and line. Offer salsa and sour cream. Serve with tortillas.
Contributor Notes
Amy Laun:
Baked the chicken tenders at 350* for about 22 minutes. Served with tortillas!
- 6 chicken breasts (or chicken tenders or 12 chicken thighs, skinned)
- Whatever you use, it should be about 3-3 1/2 lbs.
- 2 large eggs
- 1 clove garlic, minced or pressed
- Puchased salsa or taco sauce
- 1 1/2 c. fine dry bread crumbs
- 1 t. each chili posder and ground cumin
- 1/2 t. oregano
- 6 T. butter or margarine
- 1 large ripe avocado
- 4-6 c. shredded iceberg or romaine lettuce
- 1 c. sour cream
- 6 T. thinly sliced green onions
- 12-18 cherry tomoatoes
- 1-2 limes
- Corn tortillas
Recipe Notes
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