Wednesday, March 12, 2014

Crunchy Tortilla Chicken with Avocado Salsa

4:36 AM

   Chicken coated in seasoned tortilla chips with an avocado salsa, super crunchy on the outside, tender and juicy in the middle!


1/2 cup mayonnaise

1 tablespoon lime juice

2 cloves garlic, finely chopped

2 tablespoons chopped fresh cilantro

1 teaspoon chili powder

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 cup tortilla crumbs*


1 large ripe avocado, cut into cubes

2 roma tomatoes, seeds removed, diced

1/4 cup red onion, diced

1 tablespoon fresh cilantro or parsley, chopped

1 lime

sea salt and fresh black pepper


    1. Preheat oven to 425° F.

    2. Combine mayonnaise, lime juice, garlic, cilantro and chili powder in small bowl; set aside.

    3. Coat chicken with mayonnaise mixture, then tortilla crumbs. Arrange chicken on aluminum-foil-lined baking pan.

    4. Bake 20 minutes or until chicken is thoroughly cooked.

    5. Make the salsa while the chicken cooks. Combine avocado, tomato, onion and cilantro. Toss with a tablespoon or two of lime to taste and season to taste with salt and pepper.

    6. Garnish, if desired, with the salsa and cilantro.

Notes:  For homemade tortilla crumbs, process 6 cups tortilla chips in food processor.

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