Tortilla Chip Chicken With Avocado Dip Recipe

Name: Tortilla Chip Chicken With Avocado Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breast halves (6-8oz. each); salt and pepper; 8 ounces plain tortilla chips; 1/4 cup all-purpose flour; 1 egg, lightly beaten; 1/2 cup purchased bottled salsa; 3 tablespoons olive oil; 1 ripe avocado, peeled and pitted; 1/2 cup milk (whole or 2%); 1/4 cup sour cream; 1/4 cup fresh lime juice; 1 tablespoon jalapeno, seeded and chopped; 1 tablespoon chopped fresh cilantro; salt and pepper

Servings: persons

2 boneless skinless chicken breast halves (6-8oz. each)
salt and pepper
8 ounces plain tortilla chips
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup purchased bottled salsa
3 tablespoons olive oil
1 ripe avocado, peeled and pitted
1/2 cup milk (whole or 2%)
1/4 cup sour cream
1/4 cup fresh lime juice
1 tablespoon jalapeno, seeded and chopped
1 tablespoon chopped fresh cilantro
salt and pepper

1
Preheat oven to 375.
2
Prepare breast halves by trimming fat and slicing each in half lengthwise.
3
Season with salt and pepper.
4
Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.
5
Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.
6
Heat oil in an overproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, thenplace thepan in the oven to roast for 8-10 minutes, or until cooked through.
7
While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
8
Serve chicken with dip.

298

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 2 boneless skinless chicken breast halves (6-8oz. each), salt and pepper, 8 ounces plain tortilla chips, 1/4 cup all-purpose flour, and more.

Yes, Tortilla Chip Chicken With Avocado Dip 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 Chip Chicken With Avocado Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions