Tortilla Chicken with Salsa Verde

I am telling you, this is amazing!  I have made it twice..easy and delicious....


Ingredients:

• 2 skinless, boneless chicken breasts
• 1 egg white, beaten
• 1/2 cup tortilla chips, crushed
• 1/2 cup panko bread crumbs
• 1/2 cup salsa verde - (Frontera Grill tomatillo salsa is amazing for this!)
• 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
• 1-2 slices or 4 tbs. white cheese (ideally Mexican cheese, but pepper-jack worked fine for me!)
• cilantro sauce: cilantro, oil, avocado, salsa verde

Preparation:

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. 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. Make cilantro sauce:  combine 1 avocado, 1/2 cup salsa verde, a bunch of cilantro and oil in a food processor to make a cilantro sauce.
4. Add the cheese; return to the oven for a few minutes until melted.
5. 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!