Mexican-Style Baked Chicken

• 3 whole chicken breasts (1 lb. each) or 12 chicken thighs (3 to 3 1/2 lb. total)
• 2 large eggs
• 1 garlic clove, minced or pressed
• green chile salsa or taco sauce
• 1 1/2 c. fine dry bread crumbs
• 2 tsp. each: chili powder and ground cumin
• salt
• 1/2 tsp. oregano
• 6 Tbsp. butter or margarine
• 1 large ripe avocado
• 4 to 6 c. shredded iceberg lettuce
• 1 c. plain yogurt or sour cream
• 12 to 18 cherry tomatoes
• 1 or 2 limes, cut into wedges

1. Split, bone and skin breasts, (skin thighs), rinse and pat dry.
2. Set aside.
3. In a shallow bowl, beat eggs, garlic and 1/4 cup salsa.
4. In another shallow bowl, combine bread crumbs, chili powder, cumin and oregano.
5. Dip chicken pieces in egg mixture to coat; drain briefly, then coat in crumb mixture.
6. Shake off excess.

chicken breasts, eggs, garlic, green chile salsa, bread crumbs, ground cumin, salt, oregano, butter, avocado, shredded iceberg lettuce, yogurt, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270759 (may not work)