Tortilla Chip Chicken With Avocado Dip

• 2 boneless skinless chicken breast halves (6-8oz. each)
• salt and pepper
• 8 ounces plain tortilla chips
• 1/4 cup all-purpose flour
• 1 egg, lightly beaten
• 1/2 cup purchased bottled salsa
• 3 tablespoons olive oil
• 1 ripe avocado, peeled and pitted
• 1/2 cup milk (whole or 2%)
• 1/4 cup sour cream
• 1/4 cup fresh lime juice
• 1 tablespoon jalapeno, seeded and chopped
• 1 tablespoon chopped fresh cilantro
• salt and pepper

1. Preheat oven to 375.
2. Prepare breast halves by trimming fat and slicing each in half lengthwise.
3. Season with salt and pepper.
4. Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.
5. Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.
6. Heat oil in an overproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, thenplace thepan in the oven to roast for 8-10 minutes, or until cooked through.
7. While chicken is roasting, puree avocado, milk, and sour cream in a food processor or blender. Add remaining ingredients and pulse until smooth.
8. Serve chicken with dip.

chicken, salt, tortilla chips, flour, egg, salsa, olive oil, avocado, milk, sour cream, lime juice, jalapeno, fresh cilantro, salt

Taken from www.food.com/recipe/tortilla-chip-chicken-with-avocado-dip-127185 (may not work)