A fresh twist on a breaded chicken breast, use tortilla chips instead for an extra crunch. Serve with a cilantro line dipping sauce.
Course Main Course
Calories
Ingredients
2lbsboneless skinless chicken breasts
1, 10oz.bag O Organics® yellow corn chips
1cupplain Greek yogurt
1tspsalt
Cilantro Sauce
1/2cuppacked cilantrostems removed
1/2cupplain Greek yogurt
3green onionschopped
2small cloves garlicgrated
1/4cupolive oilor 1 small avocado
1/2tspsalt
juice of 1 limeabout 2 Tbs lime juice
Instructions
Preheat oven to 400º. Season both sides of chicken tenderloins with salt. Place them in a large plastic zip-top bag with Greek yogurt to marinate.
Crush corn chips by putting them in a food processor and pulsing several times until a semi-fine texture is reached. Or, put them in a zip-top bag and crush them with your hands.
Take each chicken tender and place it in the bag with the crushed chips, fully coating each side with the crumbled corn chips. Place each chicken piece onto a baking sheet lined with foil or a silicone baking mat. Repeat for the rest of the 2 lbs of chicken tenders.
To make cilantro sauce, in a food processor, add Greek yogurt, cilantro, green onions, and garlic. Process until smooth. Add olive oil (or avocado), salt and lime juice. Process again until smooth.