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 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. |
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