I made tortilla-crusted chicken with cilantro-avocado sauce for Sunday night's dinner, and spruced up the cilantro-avacado sauce with a little salsa verde left over from this morning's breakfast tacos.
2 boneless skinless chicken breasts
¼ cup milk
4 cups unsalted tortilla chips
¼ cup sour cream
1 small avocado
1 tablespoon cilantro, minced
juice of one lime
2 to 3 tablespoons water
Preheat oven to 400 degrees. Pound the chicken out to ¼ to ½ inch thickness or butterfly each breast. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased baking dish and bake for 15 to 20 minutes, until chicken is cooked through.
In a small food processor or blender, add sour cream, avocado, cilantro, lime juice and water. Process until smooth, salt to taste. Drizzle sauce over chicken. Serve with a pineapple margarita (ok, so I made that last little bit up).