1/4 cup Margarine or butter, cut into 4 pieces
6 Boneless skinless chicken breast halves
2 Eggs
1 1/4 cup Picante sauce
1 1/3 cup Progresso Plain Bread Crumbs
1 tsp Salt
1/2 tsp Cumin
1/2 tsp Chili powder
1 tbsp Packaged Taco Seasoning
4 Green onions, sliced
2 cup Mixed salad greens of choice I use boston lettuce and bib lettuce
1 tbsp Finely chopped cilantro
3 medium Tomatoes, chopped
1/2 Thinly sliced sweet onion
1 Bottle (8-oz.) red wine vinegar and oil salad dressing
1 Avocado, peeled, sliced
1 cup Sour cream
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Heat oven to 400F. Place margarine in 15x10x1-inch baking pan. Place pan in oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili powder; taco seasoning mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400F. for 15 to 20 minutes or until chicken is no longer pink. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens, cilantro and tomatoes; toss gently. Pour half of the dressing over salad; toss to coat. Arrange evenly on 8 individual plates. Spoon chicken into center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante. I have adapted this recipe and submitted with changes for personal use by Marina 8 servings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@aol.com on Sep 20, 1997
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