Ingredients: |
Ingredients: 6 boneless skinless chicken breasts
1 1/2 cups sour cream - at least 5%
2 tbsp packed brown sugar
2 tsp chili powder
1 tsp chopped fresh thyme
1 tsp kosher salt
1/2 tsp black pepper and garlic powder
2 1/2 cups Panko
2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1/8 to 1/4 cup jarred jalapeño peppers, dried off and chopped
AVOCADO DIP:
1/2 cup mayonnaise and sour cream - at least 5%
2 ripe avocados, peeled and pit removed
2 tbsp fresh lime juice
1/4 tsp ground cumin, cayenne pepper and black pepper
1/2 tsp kosher salt
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Directions: |
Directions:1. For the chicken, place chicken breasts between 2 sheets of wax paper and pound to even thickness, about 1/2" thick.
2. In a large bowl, combine sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add chicken and toss to coat, cover and let marinate in the fridge for 2 hours.
3. Preheat oven to 425ºF. Line a baking sheet with foil.
4. In a large bowl, combine panko, tortilla crumbs, cheddar and chopped jalapeños. Remove chicken from marinade and coat each piece with panko mixture, pressing down so coating sticks well to each piece. Put a wire cooling rack over the baking sheet. Spray with Pam and place chicken on cooling rack which is now on top of prepared baking sheet and bake 20-23 minutes, until golden and cooked through.
5. For the avocado dip, place mayonnaise, sour cream, avocado, lime juice, cumin, cayenne pepper, salt and pepper in food processor. Blend until smooth, about 30 seconds. Serve alongside chicken but if not eating immediately, place an avocado pit in the bowl to keep the dip from turning brown. Cover tightly with plastic wrap removing air from between avocado and plastic wrap. Cover and refrigerate until ready to use. This dip yields 2 cups. |
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