Mexican Baked Chicken

• Rosarita tomatillo salsa
• 3 whole chicken breasts, skinned, boned and split
• 2 eggs
• 1 clove garlic, pressed
• 1 1/2 c. fine dry bread crumbs
• 2 tsp. each: chili powder and ground cumin
• 1/2 tsp. ground oregano
• 6 Tbsp. butter or margarine
• 1 large ripe avocado
• 4 to 6 c. shredded romaine lettuce
• 1 c. plain yogurt or sour cream
• 6 Tbsp. thinly sliced green onions
• 12 to 18 cherry tomatoes
• 1 or 2 limes, cut in wedges

1. Rinse chicken and pat dry.
2. Set aside.
3. In a shallow bowl, beat together eggs, garlic and 1/4 cup salsa.
4. In another bowl, combine bread crumbs, chili powder, cumin and oregano.
5. Dip each chicken piece in egg mixture. Drain briefly.
6. Then coat with crumb mixture and shake off excess.

salsa, chicken breasts, eggs, clove garlic, bread crumbs, ground cumin, ground oregano, butter, avocado, shredded romaine lettuce, yogurt, green onions, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230914 (may not work)