Baked Corn Chip Crusted Chicken Breasts with Avocado Salsa
It’s the ultimate breading shortcut! Using preseasoned corn chips-or potato, tortilla or any variety of chips you have on hand-as a coating keeps the chicken crunchy on the outside and juicy on the inside
Ingredients
- 4 cups corn chips finely crushed
- 1 Tbsp. chili powder
- 4 6-oz. boneless, skinless chicken breasts
- tsp. kosher salt
- ½ tsp. black pepper
- 3 Tbsp. mayonnaise
- 2 cups salsa verde from 1 [16-oz.] jar
- 1 firm-ripe avocado chopped
- Roughly chopped fresh cilantro for serving
Instructions
- Preheat oven to 350°. In a large shallow bowl, stir together crushed corn chips and chili powder. Place chicken between pieces of plastic wrap, and pound to ½-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper.
- Lightly brush chicken with mayonnaise on all sides. Press chicken into corn chip mixture to coat on all sides. Transfer chicken to a wire rack placed inside a rimmed baking sheet. Bake chicken in oven until crisp and a thermometer inserted into thickest portion of chicken registers 165° , 15 to 18 minutes.
- While chicken bakes, stir together salsa and avocado in a small bowl. Remove chicken from oven, and place on plates.
- Sprinkle with cilantro and serve
- immediately with avocado salsa.
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