Crispy Tortilla-Crusted Chicken with Cilantro Avocado Dip
This deliciously crispy chicken dish is a delightful fusion of textures and flavors, featuring boneless skinless chicken breasts coated in crunchy tortilla chips, balanced by a zesty cilantro avocado dip. Inspired by a fresh take from 'Cuisine at Home', this recipe is a perfect addition to any family dinner or casual gathering. Its combination of spice and cool, creamy dip is sure to satisfy your cravings, making it an ideal weeknight dinner or game day treat!
4
Servings
237.5
Calories
15
Ingredients
Ingredients
boneless skinless chicken breast halves
2 (6-8 oz. each, trimmed and sliced lengthwise)
salt
to taste
black pepper
to taste
plain tortilla chips
8 ounces (coarsely ground)
all-purpose flour
1/4 cup
egg
1 (lightly beaten)
bottled salsa
1/2 cup
olive oil
3 tablespoons
ripe avocado
1 (peeled and pitted)
milk
1/2 cup (whole or 2%)
sour cream
1/4 cup
fresh lime juice
1/4 cup
jalapeno
1 tablespoon (seeded and chopped)
chopped fresh cilantro
1 tablespoon
salt and pepper
to taste
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare the chicken breast halves by trimming any fat and slicing each breast in half lengthwise. Season both sides generously with salt and pepper.
3
In a food processor, pulse the tortilla chips until coarsely ground and then transfer them to a shallow dish. In a second shallow dish, add the flour. In a third dish, combine the beaten egg and salsa, mixing well with a fork.
4
Dredge each piece of chicken in the flour, coating both sides, then dip it into the egg-salsa mixture, allowing any excess to drip off. Finally, press the chicken into the ground tortilla chips until fully coated, ensuring a good crust.
5
Heat the olive oil in an oven-proof sauté pan over medium-high heat. Once hot, add the coated chicken pieces and sauté for about 3 minutes or until they are golden brown on one side. Carefully flip the chicken pieces over, then transfer the pan to the preheated oven.
6
Roast the chicken in the oven for 8 to 10 minutes, or until cooked through (internal temperature should reach 165°F or 75°C).
7
While the chicken is roasting, prepare the avocado dip. In a blender or food processor, combine the peeled avocado, milk, and sour cream. Blend until smooth, then add the lime juice, jalapeno, chopped cilantro, and season with salt and pepper. Pulse again until well combined.
8
Once the chicken is done roasting, remove it from the oven and allow it to cool slightly before serving. Serve the crispy chicken hot, accompanied by the refreshing avocado dip.
Nutrition Information
9.5g
Fat
15g
Carbs
22.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein used is boneless skinless chicken breast halves.
How many calories are in one serving of this chicken?
There are 237.5 calories per serving.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
What is used to create the crispy crust?
The crust is made from 8 ounces of coarsely ground plain tortilla chips.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
What are the ingredients for the Cilantro Avocado Dip?
The dip includes ripe avocado, milk, sour cream, fresh lime juice, jalapeno, and chopped fresh cilantro.
What is the target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How long does the chicken need to roast in the oven?
The chicken should roast for 8 to 10 minutes after being sautéed.
What is the protein content per serving?
Each serving contains 22.25g of protein.
What is the fat content per serving?
The fat content is 9.5g per serving.
How many carbohydrates are in this dish?
There are 15g of carbohydrates per serving.
What kind of oil is used for sautéing the chicken?
The recipe calls for 3 tablespoons of olive oil.
How do you prepare the chicken before coating?
Trim any fat and slice each breast in half lengthwise, then season with salt and pepper.
What are the three dredging stations?
The three stations consist of all-purpose flour, a mixture of beaten egg and salsa, and coarsely ground tortilla chips.
How long should the chicken be sautéed on the stove?
Sauté the chicken for about 3 minutes or until golden brown on one side before flipping and transferring to the oven.
What kind of milk is used for the avocado dip?
You can use either whole or 2% milk.
How is the jalapeno prepared for the dip?
The jalapeno should be seeded and chopped, using approximately 1 tablespoon.
What type of kitchen equipment is needed for the chips?
A food processor is recommended to pulse the tortilla chips until they are coarsely ground.
Is this recipe considered spicy?
The recipe includes salsa and jalapeno, giving it a spicy kick, though the avocado dip helps balance the heat.
What is the category of this recipe?
This recipe is categorized under Chicken.
Can I use a blender for the dip?
Yes, a blender or food processor can be used to combine the dip ingredients until smooth.
What are some tags associated with this recipe?
Tags include chicken, tortilla chips, avocado dip, easy dinner, game day recipe, healthy, spicy, Mexican cuisine, and comfort food.
How much flour is required for the recipe?
You will need 1/4 cup of all-purpose flour.
How much salsa is used in the coating?
The recipe uses 1/2 cup of bottled salsa mixed with the egg.
Should the avocado be pitted?
Yes, the avocado should be peeled and pitted before blending into the dip.
How much lime juice is needed?
The dip requires 1/4 cup of fresh lime juice.
Is the chicken cooked entirely on the stovetop?
No, it is sautéed briefly on the stovetop and then finished in the oven.
How much cilantro is used?
The recipe calls for 1 tablespoon of chopped fresh cilantro.
Is sour cream necessary for the dip?
The recipe uses 1/4 cup of sour cream to provide a creamy texture to the avocado dip.
How many ingredients are in this recipe?
There are a total of 15 ingredients listed for this recipe.