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Corn Chip Chicken

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

  • 2 lbs boneless skinless chicken breasts
  • 1, 10 oz. bag O Organics® yellow corn chips
  • 1 cup plain Greek yogurt
  • 1 tsp salt

Cilantro Sauce

  • 1/2 cup packed cilantro stems removed
  • 1/2 cup plain Greek yogurt
  • 3 green onions chopped
  • 2 small cloves garlic grated
  • 1/4 cup olive oil or 1 small avocado
  • 1/2 tsp salt
  • juice of 1 lime about 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.