Spicy Mexican Chicken

• 1 cup breadcrumbs
• 3 teaspoons ground hot paprika
• 2 teaspoons ground cumin
• 1 teaspoon onion salt
• 1 teaspoon dried oregano
• 4 chicken breast fillets
• 1/3 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup olive oil, for shallow frying
• 1 large avocado
• 1/2 cup low-fat sour cream
• 2 medium tomatoes, diced
• 1/3 cup low-fat sour cream, extra
• 1/2 cup hot salsa

1. Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
2. Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
3. Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
4. Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
5. Place in oven, on a hot tray. Bake at 180C for 10 minutes.
6. Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.

breadcrumbs, ground hot paprika, ground cumin, onion salt, oregano, chicken, flour, eggs, olive oil, avocado, lowfat sour cream, tomatoes, lowfat sour cream, hot salsa

Taken from www.food.com/recipe/spicy-mexican-chicken-311977 (may not work)