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
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 eggs, beaten
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1-1/2 cups purchased dry bread crumbs
- oil for frying
- 1 cup chunky salsa
Preparation:
Mash together avocado, butter and garlic and place 2 Tbsp. in the center of each flattened chicken breast. Fold chicken over to enclose stuffing.
Mix flour and salt on a plate, then mix cayenne pepper, chili powder, and bread crumbs on another plate. Coat filled chicken bundles with flour mixture, then dip in milk. Drain, then dip in beaten egg, then into crumb mixture. 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. Serve with salsa. 4 servings
