Recipes

[IamMrsG]

This will be tonight's dinner, with adjustments (less Panko, for one).  

Baked Chicken Mexican Style

QVC Recipe Swap | by Beebee2 on Dec. 14, 2010

1 egg

2 Tablespoons bottled green chili salsa or taco sauce

1/4 teaspoon salt

2 cups plain Panko bread crumbs

2 teaspoons chili powder

2 teaspoons ground cumin

1 ½ teaspoons garlic salt

½ teaspoon ground oregano

6 boneless, skinless chicken breasts

1/4 cup butter

4-6 cups shredded iceberg lettuce

1 cup sour cream

6 Tablespoons thinly sliced green onion

1 ½ dozen cherry tomatoes

1 - 2 limes cut into wedges

1 ripe avocado, peeled, pitted and sliced

In a shallow pan beat together egg, salsa and salt. In another shallow pan combine breadcrumbs, chili powder, cumin, garlic salt and oregano. Dip each chicken piece into egg mixture to coat, then dip into crumb mixture; set aside.

Place butter in a large, shallow roasting or broiler pan in the oven while it is preheating to 375º. As soon as butter is melted, remove pan from oven and put in chicken pieces, turning to coat. Bake, uncovered, until chicken is done, about 35 minutes.

To serve, place chicken on a bed of shredded lettuce. Garnish with a dollop of sour cream, green onion, cherry tomatoes, lime wedges and avocado. Pass extra sour cream and salsa.

Makes 6 servings.