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    Mexican Chicken Breasts

    Source of Recipe


    List of Ingredients

    4 boneless, skinless chicken breasts
    1 large ripe avocado
    1/4 cup butter, softened
    2 garlic cloves, minced
    1/4 cup flour
    1/4 cup milk
    1 egg, beaten
    1-1/2 cups purchased dry bread crumbs
    oil for frying


    Place chicken breasts between two sheets of waxed paper and gently pound
    until they are 1/4" thick. Be careful to not make holes or weak spots in
    the chicken. Mash together avocado, butter and garlic and place 2 Tbs.
    in the center of each flattened chicken breast. Fold chicken over to
    enclose stuffing. Coat filled chicken bundles with flour, then dip in
    milk. Drain, then dip in beaten egg, then into crumbs. Dip again into
    egg, then again into crumbs. This part gets messy, but it's crucial that
    the chicken be thickly coated with bread crumbs. Chill in the
    refrigerator for 5-6 hrs. Place enough oil in a heavy skillet to reach
    1/2" thickness. Fry chicken in oil until golden on each side, about 3-4
    mins.Remove immediately to a baking pan and bake at 375 degrees for
    20-30 min,until chicken is thoroughly cooked. 4 servings




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