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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Tortilla Chicken with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions