Tortilla Chicken with Salsa Verde

• 2 whole Chicken Breasts, Boneless And Skinless
• 1 whole Egg White, Beaten
• 1/2 cups Panko Crumbs
• 1/2 cups Crushed Tortilla Chips
• 2 Tablespoons Oil, Or More As Needed
• 1 whole Avocado
• 3/4 cups Salsa Verde, Divided
• 1 bunch Cilantro
• 1/4 cups Mild White Cheese, Sliced Or Shredded
• 1/4 cups Fresh Pico De Gallo

1. Coat the chicken with the egg white.
2. Combine the panko and crushed chips.
3. Dip/press chicken into the panko mixture until well-coated.
4. Fry the chicken in 12 tablespoons oil over medium-high heat, about 23 minutes on each side.
5. When the outside is nice and golden brown, transfer to the oven and bake for 1525 minutes at 400 degrees F (depending on the size and temperature of your chicken breasts).
6. Combine avocado, 1/2 cup salsa verde, cilantro, and oil (if needed) in a food processor to make a cilantro sauce.
7. Add the cheese; return to the oven for a few minutes until melted.
8. Spoon half of the remaining salsa verde on each plate.
9. Place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top!
10. Que bueno!

chicken breasts, egg white, panko crumbs, tortilla chips, oil, avocado, salsa, cilantro, white cheese

Taken from tastykitchen.com/recipes/main-courses/tortilla-chicken-with-salsa-verde/ (may not work)