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South of the Border Baked Chicken Recipe
|Chicken breasts||3 Pound, skinned boned and split|
|Green chile salsa/Taco sauce||1 Tablespoon|
|Dry bread crumbs||2 Cup (32 tbs)|
|Chili powder||2 Teaspoon|
|Garlic salt||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded iceberg lettuce||6 Cup (96 tbs)|
|Sour cream/Plain yogurt||1 Cup (16 tbs)|
|Green onions||6 Tablespoon, thinly sliced (Including Tops)|
|Limes||2 , cut into wedges|
Serving size: Complete recipe
Calories 3741 Calories from Fat 1476
% Daily Value*
Total Fat 169 g259.5%
Saturated Fat 72.4 g362.2%
Trans Fat 0.3 g
Cholesterol 1875.7 mg
Sodium 4356.9 mg181.5%
Total Carbohydrates 174 g58%
Dietary Fiber 49.6 g198.3%
Sugars 42.2 g
Protein 388 g776.4%
Vitamin A 2389.6% Vitamin C 691.4%
Calcium 143.7% Iron 204.6%
*Based on a 2000 Calorie diet
In a shallow bowl, beat together eggs and 4 to 5 tablespoons salsa.
In another shallow bowl, combine bread crumbs, chili powder, cumin, garlic salt, and oregano.
Dip one chicken piece in egg mixture to coat; drain briefly, then dip in crumb mixture to coat.
Shake off excess crumbs.
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 is no longer pink when slashed in thickest part (30 to 35 minutes).
Pit, peel, and slice avocado.
Line each of 6 dinner plates with lettuce; top with one piece of chicken.
Garnish with a dollop of sour cream, avocado, onions, tomatoes, and lime wedges.
Pass additional sour cream and salsa at the table.