Tortilla Chicken with Salsa Verde

Tortilla Chicken with Salsa Verde; serves 2; print recipe

• 2 skinless, boneless chicken breasts
• 1 egg white, beaten
• 1/2 cup tortilla chips, crushed
• 1/2 cup panko bread crumbs
• 1/2 cup salsa verde
• 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
• 1-2 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
• cilantro sauce: cilantro, oil, avocado, salsa verde

1. Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
2. When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
3. Add the cheese; return to the oven for a few minutes until melted.
4. Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle Avocado dip and pico de gallo over the top! ¡Que bueno!

Avocado Dip, adapted from What’s Gaby Cooking

• 2 avocados, seeds and skin removed
• zest and juice of 1 lime
• 2 cloves garlic
• 1 tsp salt AND pepper
• 1 teaspoon honey
• 3/4 cup Roasted Salsa Verde
• a handful of cilantro

1. Mix the lime juice, zest, garlic, salt, pepper, and honey in a small bowl.
2. In a food processor, puree lime juice mixture, salsa verde, and herbs.
3. Add the avocados and puree until desired consistency.