| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Main dish, Poultry, Salad |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine or butter; cut into 4 pieces |
| 6 |
|
Boneless skinless chicken breast halves |
| 2 |
|
Eggs |
| 1 1/4 |
c |
Picante sauce |
| 1 1/3 |
c |
Progresso Plain Bread Crumbs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Chili powder |
| 1 |
tb |
Packaged Taco Seasoning |
| 4 |
|
Green onions; sliced |
| 2 |
c |
Mixed salad greens of choice I use boston lettuce and bib lettuce |
| 1 |
tb |
Finely chopped cilantro |
| 3 |
md |
Tomatoes; chopped |
| 1/2 |
|
Thinly sliced sweet onion |
| 1 |
|
Bottle (8-oz.) red wine vinegar and oil salad dressing |
| 1 |
|
Avocado; peeled, sliced |
| 1 |
c |
Sour cream |
|
8 |
servings. |
INSTRUCTIONS
Heat oven to 400F. Place margarine in 15x10x1-inch baking pan. Place pan in
oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with
margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut
crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken
and 1/4 cup of the picante. In shallow bowl, combine bread crumbs, salt,
cumin, chili powder; taco seasoning mix well. Add chicken pieces to bread
crumb mixture, a few at a time; turn to coat. Place coated chicken in
margarine-coated pan. Bake at 400F. for 15 to 20 minutes or until chicken
is no longer pink. Reserve 1 tablespoon of the green onions for garnish. In
large bowl, combine remaining onions, salad greens, cilantro and tomatoes;
toss gently. Pour half of the dressing over salad; toss to coat. Arrange
evenly on 8 individual plates. Spoon chicken into center of each salad. Top
each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green
onions. Garnish each plate with avocado slices. Serve with remaining half
of salad dressing, 1/2 cup sour cream and 1 cup picante. I have adapted
this recipe and submitted with changes for personal use by Marina
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com
on Sep 20, 1997
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