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Mexican Style Baked Chicken Recipe
|Whole chicken breasts/12 chicken thighs ,3 to 3 1/2 pound total, skinned||3 Pound, skinned, boned, and split (3 Breasts, 1 Pound Each)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green chili salsa/Taco sauce||1⁄2 Cup (8 tbs) (Purchased)|
|Fine dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground oregano||1⁄2 Teaspoon|
|Ripe avocado||1 Large|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Plain yogurt/Sour cream||1 Cup (16 tbs)|
|Thinly sliced green onion with tops||6 Tablespoon|
|Limes||2 , cut into wedges|
Serving size: Complete recipe
Calories 3842 Calories from Fat 1542
% Daily Value*
Total Fat 177 g272.8%
Saturated Fat 68.6 g343.2%
Trans Fat 0.3 g
Cholesterol 1435.1 mg
Sodium 3156.9 mg131.5%
Total Carbohydrates 189 g63.1%
Dietary Fiber 64.9 g259.8%
Sugars 47.5 g
Protein 384 g767%
Vitamin A 2380.3% Vitamin C 731.3%
Calcium 145% Iron 206.6%
*Based on a 2000 Calorie diet
In a shallow bowl, beat together eggs, garlic, and 1/4 cup salsa.
In another shallow bowl, combine bread crumbs, chili powder, cumin, and oregano.
Dip 1 chicken piece in egg mixture to coat; drain briefly, then coat in crumb mixture.
Shake off excess.
Repeat with remaining chicken pieces.
Melt butter in a 10- by 15-inch rimmed baking pan in a 375° oven.
Add chicken; turn to coat with butter.
Bake, uncovered, until meat in thickest part is no longer pink (cut to test) 30 to 35 minutes for breasts, about 45 minutes for thighs.
Pit, peel, and slice avocado.
Arrange chicken on a bed of shredded lettuce and top each piece with a dollop of yogurt or sour cream.
Garnish with green onions, tomatoes, and lime wedges.
Offer additional yogurt and salsa.
Season chicken to taste with salt