Perhaps my favorite chicken entrée ever, Chicken Nogales is our version of a recipe given to me while we lived in Jakarta, Indonesia by my friend Barbara. I made it many times while we lived there, and have made it often ever since, so that means for about 30 years, family and guests alike have enjoyed it. It is nutritious, delicious, and is a beautiful, colorful platter to set on your table. Serve with rice and black beans and hot tortillas if you wish.
6 boneless, skinless chicken breast halves
2 cloves garlic, minced
1/3 cup green salsa (I have substituted red with equal success)
1 1/2 cup fine dry bread crumbs
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon ground oregano
6 Tablespoons butter
1 large ripe avocado
5-6 cups shredded Romaine lettuce
1 cup sour cream (may use yogurt)
1 bunch green onions, sliced, including tops
18 cherry tomatoes (may use large tomatoes, chopped)
3 limes, cut into quarters
Preheat oven to 375 degrees. Rinse chicken and pat dry.Set aside. In a shallow bowl, beat together eggs, garlic, and salsa.. In another shallow bowl, combine bread crumbs, chili powder, cumin, and oregano.
Dip each chicken piece in egg mixture; drain briefly, then coat with crumb mixture. Shake off excess. In a rimmed, parchment-lined 15-inch baking pan, melt butter in oven. Add chicken; turn to coat with butter. Bake, uncovered, until meat in thickest part is no longer pink when slashed (30 to 35 minutes)..
While chicken is baking, pit, peel, and slice avocado. Arrange chicken on a bed of shredded lettuce on a serving platter and top each piece with a dollop of sour cream..
Garnish with avocado, onions, tomatoes, and lime slices. Offer extra sour cream and salsa at the table. Makes 6 servings.