Ingredients
1/4
cup margarine or butter, cut into 4 pieces
6
boneless skinless chicken breast halves
2
eggs
1 1/4 cups picante sauce
1 1/3
cups Progresso™ Plain Bread Crumbs
1
teaspoon salt
1
teaspoon cumin
1
teaspoon chili powder
1/2
teaspoon ground oregano
4
green onions, sliced
1
(16-oz.) pkg. mixed salad greens
3
medium tomatoes, chopped
1
(8-oz.) bottle red wine vinegar and oil salad dressing
1
cup sour cream
1
avocado, peeled, sliced
Preparation
Heat oven to 400°F. Place margarine in ungreased 15x10x1-inch baking pan. Place in oven; until margarine is melted. Remove from oven. Tilt pan to coat with margarine.
Meanwhile, cut chicken breast halves in half lengthwise. Cut crosswise into 1/2-inch slices. In large bowl, beat eggs; stir in chicken and 1/4 cup of the picante.
In shallow bowl, combine bread crumbs, salt, cumin, chili powder and oregano; mix well. Add chicken pieces to bread crumb mixture, a few at a time; turn to coat. Place coated chicken in margarine-coated pan. Bake at 400°F. for 15 to 20 minutes or until chicken is no longer pink in center.
Reserve 1 tablespoon of the green onions for garnish. In large bowl, combine remaining onions, salad greens and tomatoes; toss gently. Pour half of the salad dressing over salad; toss to coat. Arrange evenly on 8 individual plates.
Spoon chicken onto center of each salad. Top each with 1 tablespoon sour cream and about 1/2 teaspoon reserved green onions. Garnish each plate with avocado slices. Serve salads with remaining half of salad dressing, 1/2 cup sour cream and 1 cup picante.
