Chicken Oaxaca

Ingredients
4	ROCKY® Free Range Boneless Skinless Chicken Breast, Value Pack
1 tsp	Salt
1/4 tsp	Black Pepper
1/2 tsp	Dried Oregano
1/4 cup	flour
2	large eggs
1 cup	Breadcrumbs
2 tbsp	Vegetable Oil, plus more if needed for frying
1 cup	Shredded Oaxaca Cheese
1	Garlic Clove
4	Chipotle Chiles in Adobo Sauce
1 tsp	Adobo Sauce
1/4 cup	Hot Water
3/4 cup	Sour Cream
1 tbsp	Lime Juice
1	Avocado, peeled, pit removed and sliced
	Lime Wedges

Method
1	Make the sauce first. In a blender puree garlic clove, chipotle chilies, adobo sauce and water until smooth. Pour into small bowl and let cool to room temperature. Whisk in sour cream and lime juice. Taste and season with a little salt if needed. Set aside
2	For easiest execution use 3 pie plates or anything similar in size. Combine salt, pepper, dried oregano and flour in first pie plate. Lightly beat eggs in the second pie plate. Place breadcrumbs in the third pie plate. Dredge chicken in seasoned flour, dip in eggs, and then dredge in breadcrumbs. Heat oil in a large skillet over medium heat. Add chicken (careful for oil splatter), sauté 8-10 minutes per side or until chicken is done and golden brown (internal temperature should be 165° checked with an instant read thermometer). Place a couple of avocado slices and sprinkle some cheese on each piece of chicken.
3	Serve and Enjoy with lime wedges and chipotle sauce! You can find Oaxaca cheese in most stores now, if not substitute with Monterey Jack.

Ingredients