Tortilla Chip Chicken With Avocado Dip

For the chicken:
2 chicken breast, boneless, skinless, pounded thin
8 oz. tortilla chips
1/4 c. flour
1 egg, lightly beaten
1/2 c. bottled salsa
3 Tbsp. olive oil

For the avocado dip:
1 avocado, peeled and pitted
1/2 c. milk
1/4 c. sour cream
1/4 c. lime juice
1 Tbsp. jalapeno, seeded, chopped
1 Tbsp. fresh cilantro
salt and pepper

For the chicken:
Prepare chicken. Season with salt and pepper.
Pulse tortilla chips in 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.
Dredge both sides of chicken in flour, then dip in egg mixture to coat. Transfer to chip dish and coat.
Heat oil in pan and saute chicken until golden brown and cooked through. Serve with avocado dip.

For the avocado dip:
Puree avocado, milk and sour cream in blender. Add remaining ingredients and pulse until smooth.

Makes 2-3 servings. Total time 30 minutes.

Verdict:
We have had this before and like it. This time around I used Pace as the salsa because that is what we had on hand. I think next time I make it I will use a salsa with a little more kick. I really enjoy the avocado dip that goes with this. It adds that certain something.