Tortilla Chicken with Salsa Verde
Ingredients
The chicken
-
2
pieces
skinless, boneless chicken breasts
-
1
large
egg white
-
½
cup
tortilla chips, crushed
-
½
cup
panko bread crumbs
-
½
cup
salsa verde
-
¼
cup
pico de gallo (chopped fresh tomatoes and onions)
-
1-2
slices
white cheese (ideally Mexican cheese, but provolone worked fine)
The cilantro sauce
-
to taste
cilantro
-
to taste
oil
-
to taste
avocado
-
to taste
salsa verde
Instructions
- Sprinkle the chicken with salt and pepper and coat with egg white.
- Combine panko and crushed tortilla chips, then coat the chicken with this mixture.
- Fry the chicken in oil over medium-high heat for 2-3 minutes on each side until golden brown.
- Transfer the chicken to the oven and bake for 15-25 minutes at 400°F.
- Add cheese on top of the chicken and return to the oven until melted.
- Serve the chicken on a plate with salsa verde and top with cilantro sauce and pico de gallo.
Nutrition Facts (estimated)
Servings
2
Calories
584
Total fat
25g
Total carbohydrates
30g
Total protein
40g
Sodium
600mg
Cholesterol
70mg
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