Tortilla Chicken with Salsa Verde Recipe

Name: Tortilla Chicken with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chicken Breasts, Boneless And Skinless; 1 whole Egg White, Beaten; 1/2 cups Panko Crumbs; 1/2 cups Crushed Tortilla Chips; 2 Tablespoons Oil, Or More As Needed; 1 whole Avocado; 3/4 cups Salsa Verde, Divided; 1 bunch Cilantro; 1/4 cups Mild White Cheese, Sliced Or Shredded; 1/4 cups Fresh Pico De Gallo

Servings: persons

2 whole Chicken Breasts, Boneless And Skinless
1 whole Egg White, Beaten
1/2 cups Panko Crumbs
1/2 cups Crushed Tortilla Chips
2 Tablespoons Oil, Or More As Needed
1 whole Avocado
3/4 cups Salsa Verde, Divided
1 bunch Cilantro
1/4 cups Mild White Cheese, Sliced Or Shredded
1/4 cups Fresh Pico De Gallo

1
Coat the chicken with the egg white.
2
Combine the panko and crushed chips.
3
Dip/press chicken into the panko mixture until well-coated.
4
Fry the chicken in 12 tablespoons oil over medium-high heat, about 23 minutes on each side.
5
When the outside is nice and golden brown, transfer to the oven and bake for 1525 minutes at 400 degrees F (depending on the size and temperature of your chicken breasts).
6
Combine avocado, 1/2 cup salsa verde, cilantro, and oil (if needed) in a food processor to make a cilantro sauce.
7
Add the cheese; return to the oven for a few minutes until melted.
8
Spoon half of the remaining salsa verde on each plate.
9
Place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top!
10
Que bueno!

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Chicken Breasts, Boneless And Skinless, 1 whole Egg White, Beaten, 1/2 cups Panko Crumbs, 1/2 cups Crushed Tortilla Chips, and more.

Yes, Tortilla Chicken with Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tortilla Chicken with Salsa Verde

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