SANTA FE CHICKEN WITH RASPBERRY SALSA
Crispy baked chicken breasts are topped with our famous Raspberry Salsa and served with avocado, Monterey Jack cheese and cilantro. An equally delicious main course or severed over mixed salad greens.
Yields: 5 servings
1 cup Bread crumbs, fine dry
1/2 cup Cilantro, minced fresh
1/2 tsp. Salt
1/4 tsp. Pepper, freshly ground
1/2 cup Extra-virgin olive oil
8 Chicken breast halves, skinless, boneless
1 jar Robert Rothschild Farm Raspberry Salsa
1 Avocado, peeled and diced
1 Lime, juice extracted
2 cups Monterey Jack cheese, grated
Cilantro leaves for garnish
In a shallow bowl, combine bread crumbs, cilantro, salt and pepper. In another shallow bowl, pour oil. Dip chicken in oil then roll in bread crumb mixture. Place chicken in well greased, rimmed baking sheet. Drizzle with additional oil if desired. Bake, uncovered at 350 degrees F for 20 - 25 minutes. Meanwhile, in small bowl, combine diced avocado and lime juice. Pour off all but 1 Tbsp. lime juice. Stir in salsa. Remove chicken from oven and spoon salsa mixture evenly over chicken. Return chicken to oven for 5 minutes. Remove and sprinkle with grated cheese. Return to oven for 5 additional minutes. Garnish with cilantro leaves if desired. Additional serving suggestions include: serving chicken over a cobb salad or slicing chicken and serving with warm tortillas.