| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Don’t know |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
ts |
Salt |
| 5 |
tb |
Bottled green chili salsa or taco sauce |
| 2 |
c |
Fine dry bread crumbs |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Oregano |
| 2 |
ts |
Cumin |
| 1 1/2 |
ts |
Garlic powder |
| 3 |
lg |
Chicken breasts (about 1 1/4 lbs. each), split, skinned, and |
|
|
Boned |
| 1/4 |
c |
Butter |
| 4 |
c |
Shredded iceberg lettuce (up to 6) |
|
c |
(8 oz.) sharp Cheddar cheese, shredded |
| 1 |
c |
Sour cream |
| 4 |
|
Green onions, thinly sliced |
| 1 |
|
1/2 dozen cherry tomatoes, halved (up to 1) |
| 1 |
|
Limes, cut into wedges (up to 2) |
| 1 |
|
Ripe avocado, peeled, pitted and sliced |
INSTRUCTIONS
In a shallow bowl, beat together egg, salt, and salsa or taco sauce.
In a pie pan, combine bread crumbs, chili powder, oregano, cumin, and
garlic powder. Dip each chicken piece in egg mixture to coat, then
dip in crumb mixture; set aside. Place butter in a large shallow
roaster or broiler pan in the oven while it is preheating to 375 F.
As soon as the butter is melted, remove pan from oven. Put chicken
pieces in pan, turning to coat with butter. Bake uncovered about 35
minutes until chicken is done. To serve, layer lettuce and then
cheese on plates. Slice chicken into bite-sized pieces and lay across
top. Garnish with a dollop of sour cream, green onion, cherry
tomatoes, lime wedges, and avocado. Makes 5 to 6 servings.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe
Posted to MM-Recipes Digest V4 #12 by waynej@mail.austasia.net on Apr
27, 1999
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