Crunchy Tortilla Chicken with Avocado Dip

Recipe from “Bite Me” by Julie Albert and Lisa Gnat (Kyle Books, 2010)

• 6 boneless, skinless chicken-breast halves
• 11/2 cups sour cream
• 2 tablespoons packed brown sugar
• 2 teaspoons chili powder
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 21/2 cups panko (Japanese breadcrumbs)
• 2 cups crushed tortilla chips
• 1 cup shredded cheddar cheese
• 1/4 to 1/2 cup (to taste) canned jalapeno peppers, drained, patted dry and chopped
• For the dipping sauce:
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 ripe avocados, peeled and pitted
• 2 tablespoons fresh lime juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Place the chicken pieces between two sheets of waxed paper, and pound to an even 1/2-inch thickness.

In a large bowl, combine the sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add the chicken, and toss to coat. Cover and let marinate for two hours in the refrigerator.

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray.

In a large bowl, combine the panko, tortilla crumbs, cheddar and jalapeno. Remove the chicken from the marinade and coat each piece with the panko mixture, pressing down so the coating sticks well to each piece. Discard the marinade. Place the chicken on a prepared baking sheet and bake 20 to 23 minutes or until golden brown and cooked through.

For the dip: Place all of the dip ingredients in a food processor, and blend until smooth, about 30 seconds. Serve with chicken.

Yield: 6 servings

Per serving: 808 calories; 52 g fat (18 g saturated fat; 58 percent calories from fat); 41 g carbohydrates; 155 mg cholesterol; 984 mg sodium; 48 g protein; 4 g fiber.