Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Margarine or butter; cut into 4 pieces |
| 6 \N | Boneless skinless chicken breast halves |
| 2 \N | Eggs |
| 1¼ cup | Picante sauce |
| 1⅓ cup | Progresso Plain Bread Crumbs |
| 1 teaspoon | Salt |
| ½ teaspoon | Cumin |
| ½ teaspoon | Chili powder |
| 1 tablespoon | Packaged Taco Seasoning |
| 4 \N | Green onions; sliced |
| 2 cups | Mixed salad greens of choice I use boston lettuce and bib lettuce |
| 1 tablespoon | Finely chopped cilantro |
| 3 mediums | Tomatoes; chopped |
| ½ \N | Thinly sliced sweet onion |
| 1 \N | Bottle (8-oz.) red wine vinegar and oil salad dressing |
| 1 \N | Avocado; peeled, sliced |
| 1 cup | Sour cream |
| \N 8 | servings. |
Heat oven to 400F. Place margarine in 15x10x1-inch baking pan. Place pan in oven; heat 3 minutes or until margarine is melted. Tilt pan to coat with margarine. Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into ½-inch slices. In large bowl, beat eggs; stir in chicken and ¼ cup of the picante. In shallow bowl, combine bread crumbs, salt, cumin, chili powder; taco seasoning mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400F. for 15 to 20 minutes or until chicken is no longer pink. Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens, cilantro and tomatoes; toss gently. Pour half of the dressing over salad; toss to coat. Arrange evenly on 8 individual plates. Spoon chicken into center of each salad. Top each with 1 tablespoon sour cream and about ½ teaspoon reserved green onions. Garnish each plate with avocado slices. Serve with remaining half of salad dressing, ½ cup sour cream and 1 cup picante. I have adapted this recipe and submitted with changes for personal use by Marina Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...
on Sep 20, 1997