Serves 2
45 min
Tortilla Chicken with Salsa Verde
Recipe GLPR7236af4a0957de
Crispy panko and tortilla chip-coated chicken breasts, pan-seared and oven-finished, topped with a vibrant cilantro-avocado sauce, fresh pico de gallo, and tangy salsa verde. A restaurant-quality Mexican-inspired main course ready in under an hour.
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Ingredients
2 skinless, boneless chicken breasts
Salt to taste
Black pepper to taste
1 egg white, lightly beaten
½ cup panko bread crumbs
½ cup crushed tortilla chips
2 tablespoons vegetable oil for frying
½ cup salsa verde
1 cup fresh cilantro
½ avocado
2 tablespoons vegetable oil for cilantro sauce
¼ cup pico de gallo (fresh tomatoes and onions, finely chopped)
Directions
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Pour the beaten egg white into a shallow dish and place the panko and crushed tortilla chips in another shallow dish, mixing them together well.
Dip each chicken breast into the egg white, coating both sides completely. Then press and dip into the panko-tortilla chip mixture, pressing gently so the coating adheres evenly on all sides.
Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the coated chicken breasts in the pan. Sear for 2-3 minutes per side until the coating is golden brown and crispy.
Transfer the skillet to a preheated 400°F oven. Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part of the breast.
While the chicken cooks, prepare the cilantro sauce. Combine the fresh cilantro, avocado, and 2 tablespoons of oil in a blender or food processor. Blend until smooth and creamy, adding a pinch of salt and pepper to taste.
Warm the salsa verde gently in a small saucepan or serve at room temperature, depending on your preference.
To serve, spoon salsa verde onto each plate as a base. Place one cooked chicken breast on top of the salsa. Drizzle the cilantro-avocado sauce over the chicken and sprinkle the pico de gallo on top. Serve immediately.
