This unusual and delicious recipe is always a hit. It's a great way to introduce your family to Mexican cuisine, and always a smash with guests. You must start this recipe early in the day to let the coating on the chicken chill and set.
Prep Time: 25 minutes
Cook Time: 25 minutes
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
Preparation:
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 Tbsp. 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 hours.
Place enough oil in a heavy skillet to reach 1/2" thickness. Fry chicken in oil until golden on each side, about 3-4 minutes. Remove immediately to a baking pan and bake at 375 degrees for 20-30 minutes, until chicken is thoroughly cooked. 4 servings
