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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From a Pillsbury best of bakeoff cookbook. I served this to my dad and uncle they couldn't get enough of it. Ingredients:
1/4 cup butter |
6 boneless skinless chicken breasts |
2 eggs |
1 1/4 cups medium chunky salsa |
1 1/3 cups breadcrumbs |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon chili powder |
1/2 teaspoon ground oregano |
4 green onions |
1 (10 ounce) bag mixed salad greens |
3 tomatoes |
oil based salad dressing |
1 avocado |
sour cream |
Directions:
1. Heat over to 400*.
2. Place butter in baking pan, and melt in oven.
3. cut chicken lengthwise, then again cross wise in 1/2 inch slices.
4. In large bowl beat eggs. Stir in salsa.
5. In shallow dish mix bread crumbs, salt, cumin, chili powder and oregana.
6. Place chicken pieces in salsa mixture, then coat with bread crumbs.
7. Place in pan and bake 15 - 20 minutes or until meat is no longer pink.
8. In large bowl combine salad greens with tomatoes and green onions. Reserve few of the green onions for garnish.
9. Pour desired amout of dressing on salad and toss to coat.
10. Arrange on plate with chicken pieces on top. Place avocados slices on side of each plate along with a dalop or sour cream and dalop or salsa. Sprinkle remaining green onions.
11. Optional: Place a few tortilla chips on side of plate.
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