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Tortilla Crusted Chicken With Avocado Cilantro Lime Sauce

Prep time: 60 minutes

Great for: Main Courses

Description

Tender on the inside, crunchy on the outside - the whole family will love them!

Ingredients

TORTILLA CHICKEN:
2 - 8oz chicken breasts or 4 – 2 oz chicken tenders
1 egg, beaten
1 cup skim milk
4 cups (approx. 12 whole chips) TOSTITOS® Tortilla Chips
½ cup gluten free all-purpose flour or gluten free corn flour
½ tsp dried oregano, gluten free
¼ tsp ground black pepper, gluten free
¼ tsp granulated garlic or fresh minced garlic, gluten free
1 tsp gluten free hot sauce of choice (e.g. Tapatio®) Tapatio is a registered trademark of Tapatio Foods, LLC (C)2012 - optional
¼ tsp ground cumin, gluten free - optional

AVOCADO CILANTRO LIME SAUCE:

¼ cup light sour cream
1 small ripe avocado, pitted and peeled
1 tbls picked cilantro
1 tbls fresh lime juice
Pinch of salt and pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a separate mixing bowl, combine the gluten free flour, seasonings and spices. Set aside.
  3. In a standard food processor or by hand, blend the chips until it resembles rough corn meal similar to thick bread crumbs, transfer to another mixing bowl and set aside.
  4. In a separate mixing bowl, combine egg and milk (and optional hot sauce).
  5. Using a meat tenderizer, pound out the two chicken breasts between butcher paper
    or plastic wrap and cut the breast into smaller strips, or use chicken tenderloins.
  6. Line the bowls up in order of dredging, beginning with the gluten free flour bowl and ending with the crushed chips. Place chicken in the center bowl of egg and milk and allow to marinate for 5 minutes.
  7. Piece by piece, pull the chicken from the wet mixture, transfer to the flour mixture,
    lightly coat, and transfer back to the liquid, and then transfer to the chip mixture.
    Coat chicken in chips and press down lightly to evenly cover each piece. Repeat this once with each new piece until all chicken is done.
  8. Transfer finished pieces to a coated or lined baking sheet and place in oven.
  9. Bake for approx. 15-20 minutes, flipping midway during the baking until internal
    temperature reaches 160 degrees F.
  10. While chicken is cooking, place all of the ingredients for the sauce into a blender
    and blend until completely smooth and small flecks of cilantro are apparent.
    Add additional salt and pepper to taste; even a dash of hot sauce. Transfer to a bowl or squeeze bottle and refrigerate until ready to serve.
  11. Remove chicken from the oven; allow to rest for 4 minutes. Slice or serve whole with a drizzle of avocado cilantro lime sauce, your favorite fresh salsa, by itself or in gluten free corn tortillas.



Disclosure: This recipe is designed to be gluten free. Frito-Lay is not liable or responsible for the outcome of any recipes from this website, as the ingredients used cannot be controlled nor can the environment where the recipe is made. Please click here for the full list of Frito-Lay’s qualified gluten-free products.

 
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