Tortilla Crusted Chicken with Avocado Cilantro Sauce

By Texaschef11

Ingredients

• 2 boneless skinless chicken breasts
• 1 egg
• ¼ cup milk
• 4 cups tortilla chips (El Milagro works great, something with no salt)
• ¼ cup sour cream
• 1 small avocado, pitted and peeled
• 1 tablespoon cilantro, minced
• juice of one lime
• 2 to 3 tablespoons water
• salt

Preparation

Step 1

Preheat oven to 400 degrees. Pound the chicken out to ¼ to ½ inch thickness or butterfly each breast. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased baking dish and bake for 15 to 20 minutes, until chicken is cooked through.

In a small food processor or blender, add sour cream, avocado, cilantro, lime juice and water. Process until smooth, salt to taste. Drizzle sauce over chicken. Serve.