Laun/Pruett Recipe Collection
Mexican-style Baked Chicken (adapted from Best of Sunset)

6 chicken breasts (or chicken tenders or 12 chicken thighs, skinned)
Whatever you use, it should be about 3-3 1/2 lbs.
2 large eggs
1 clove garlic, minced or pressed
Puchased salsa or taco sauce
1 1/2 c. fine dry bread crumbs
1 t. each chili posder and ground cumin
1/2 t. oregano
6 T. butter or margarine
1 large ripe avocado
4-6 cups shredded iceberg or romaine lettuce
1 c. sour cream
6 T. thinly sliced green onions
12-18 cherry tomoatoes
1-2 limes

Corn tortillas

Beat together eggs, garlic, and 1/4 c. salsa. In another bowl combine bread crumbs, chili powder, cumin and oregano. Dip chicken in egg mixture, then bread crumbs. shake off excess.

Melt butter in abaking dish and add chicken, turning to coat with butter, Baje uncovered until chicken is done (35 minutes for boned chicken breasts; 45 minutes for thighs).

Pit, peel and slice avocado. Arrange a bed of lettuce and arrange cooked chicken pinwheel style, radiating like spokes of a wheel, Garnish with green onions, tomatoes, scallions, and line. Offer salsa and sour cream. Serve with tortillas.

I have made this so many times for mothers of new babies or as a consolation gift for those who have lost someone dear. And, it is a great party dish...

Recipe Contributed by Mary Ann Laun