Baked Nacho Cheese Chicken
Coated in crushed cheese nacho chips, this crispy baked chicken breast recipe will have your family waiting at the table before you can even think of saying "Dinner in 10!"
Preparation
20 minutes
Cooking
25 minutes
Serves
6
Ingredients
- Fresh From The Farm - Boneless, Skinless Chicken Breasts (4 pieces)
- 1/4 cup all-purpose flour
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon each garlic powder and paprika
- 1 egg, beaten
- 4 cups nacho cheese flavoured chips, crushed
- Guacamole Dip:
- 1 ripe avocado, peeled and pitted
- 1/4 cup plain yogurt
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon each salt and pepper
- 1 green onion, finely sliced
- Side Dish:
- 1 carrot, cut into sticks
- 1 stalk celery, cut into sticks
- 1 red pepper, cut into sticks
- 1/2 cucumber, cut into sticks
Directions
1Preheat oven to 425° F. Line a baking sheet with parchment paper and spray with cooking oil.
2Whisk together flour, salt, pepper, garlic powder and paprika. Dip chicken in flour mixture, shaking off excess; then in egg, shaking off excess; then in crushed cheese nacho chips. Place on prepared baking sheet.
3Place baking sheet with chicken in oven and bake for 20 to 25 minutes until chicken is cooked through to an internal temperature of 165° F.
4Meanwhile, mash together avocado, yogurt, lime juice, garlic, cumin, salt and pepper; stir in green onion. Serve with carrot, celery, pepper and cucumber sticks alongside the chicken.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts.
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