Mexican Chicken Breasts
Source of Recipe
Ron
List of Ingredients
4 boneless, skinless chicken breasts
1 large ripe avocado
1/4 cup butter, softened
2 garlic cloves, minced
1/4 cup flour
1/4 cup milk
1 egg, beaten
1-1/2 cups purchased dry bread crumbs
oil for frying
Recipe
Place chicken breasts between two sheets of waxed paper and gently pound
until they are 1/4" thick. Be careful to not make holes or weak spots in
the chicken. Mash together avocado, butter and garlic and place 2 Tbs.
in the center of each flattened chicken breast. Fold chicken over to
enclose stuffing. Coat filled chicken bundles with flour, then dip in
milk. Drain, then dip in beaten egg, then into crumbs. Dip again into
egg, then again into crumbs. This part gets messy, but it's crucial that
the chicken be thickly coated with bread crumbs. Chill in the
refrigerator for 5-6 hrs. Place enough oil in a heavy skillet to reach
1/2" thickness. Fry chicken in oil until golden on each side, about 3-4
mins.Remove immediately to a baking pan and bake at 375 degrees for
20-30 min,until chicken is thoroughly cooked. 4 servings
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