I’ve mentioned before about my inability to stop myself from buying magazines when out shopping. It doesn’t matter if I’m grocery shopping, clothing shopping, or even out for the dreaded visit to Home Depot or Lowes with my husband. So, while I was trying to amuse myself on a recent trip to Lowes (which was only supposed to be a quick drop-in, but there is no such thing as a quick trip to Lowes for my husband), I started looking through their magazines. I found a special publication of Cuisine at Home, entitled Cuisine Tonight, and of course, I had to have it because I had not bought nor received a magazine in the mail for at least 24 hours.
I was immediately smitten with the cover recipe: Tortilla Chip Chicken with Savory Slaw and Avocado Dip. It sounded so wonderfully old school, you know, like tuna casserole with potato chips on top. It was really good. As the chicken was browning, the house smelled like a Mexican restaurant, with the scent of frying tortillas. If, like me, you always have a bag of stale tortilla chips in your pantry, then this recipe is your friend. One thing is that it called for 8 oz of tortilla chips, that is a lot of ground up tortilla chips, I ended up barely using half of it. So, if you try this, you can probably use less. Also, the slaw was very tasty and the avocado dip was divine. All together it sort of tasted like a deconstructed and then reconstructed taco salad. How’s that for a recipe title, Deconstructed Reconstructed Taco Salad?
As another side note, you know how some recipes have you get out your food processor and then you use it for maybe 30 seconds. You spend more time assembling and cleaning the processor than you actually spend using it. Well, not this recipe. I used it to shred the cabbage for the slaw, pulse the corn chips, and to puree the dip. The reason I am mentioning this, is so that you don’t do what I did, which was to wash the food processor and put it all away before I realized that I needed it again.
Tortilla Chip Chicken with Savory Slaw
from Cuisine at Home Cuisine Tonight
1/2 cup mayonnaise
3 tablespoons fresh lime juice
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 cups coleslaw mix
1 cup red cabbage, shredded
1/4 cup chopped fresh chives
1/4 cup chopped fresh cilantro
8 oz plain tortilla chips
1/2 cup purchased bottled salsa (I used a green tomatillo salsa)
1 egg, lightly beaten
1/4 cup all-purpose flour
2 boneless, skinless chicken breast, halved lengthwise, seasoned with salt and pepper
Preheat oven to 375.
Whisk together mayo, lime juice, honey, salt, and cayenne pepper. Toss with the coleslaw mix, cabbage, chives and cilantro. Chill.
Using a food processor, pulse tortilla chips until coarsely ground. Place in a shallow bowl. In another dish, stir together salsa and beaten egg. Place flour in a third dish. Dredge chicken (both sides) in flour, then dip into egg mixture to coat. Place in tortilla crumbs and pat in to cover chicken.
Saute chicken in oil in an oven proof saute pan over medium high heat until golden, about 3 minutes. Carefully flip chicken, transfer pan to oven, and roast until cooked through, about 8-10 minutes. Serve with dip, slaw and tomato wedges.
Makes 2 cups
1 ripe avocado, peeled and pitted
1/2 cup milk
1/4 cup sour cream (I used yogurt)
1/4 cup fresh lime juice
1 tablespoon jalapeno, seeded and chopped
1 tablespoon fresh cilantro, chopped
salt and pepper to taste
Puree avocado, milk and yogurt in a food processor. Add remaining ingredients and pulse until smooth.