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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love this recipe! I found it in a magazine, and it's definately a keeper! Ingredients:
1 cup breadcrumbs |
3 teaspoons ground hot paprika |
2 teaspoons ground cumin |
1 teaspoon onion salt |
1 teaspoon dried oregano |
4 chicken breast fillets |
1/3 cup plain flour |
2 eggs, lightly beaten |
1/2 cup olive oil, for shallow frying |
1 large avocado |
1/2 cup low-fat sour cream |
2 medium tomatoes, diced |
1/3 cup low-fat sour cream, extra |
1/2 cup hot salsa |
Directions:
1. Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
2. Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
3. Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
4. Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
5. Place in oven, on a hot tray. Bake at 180C for 10 minutes.
6. Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.
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