Tortilla Chicken with Salsa Verde

• skinless, boneless chicken breasts↗2
• egg white, beaten1
• tortilla chips, crushed0.5 cup
• panko bread crumbs↗0.5 cup
• salsa verde0.5 cup
• pico de gallo (chopped fresh tomatoes and onions)0.25 cup
• slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)1
• cilantro sauce: cilantro, oil, avocado, salsa verde

Step-by-step instructions

1. 1

   Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.

2. 2

   When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).

3. 3

   Add the cheese; return to the oven for a few minutes until melted.

4. 4

   Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!