This unusual and delicious recipe for Mexican Peacocks is always a hit. It's a great way to introduce your family to Mexican cuisine, and always a smash with guests.
You must start this recipe early in the day to let the coating on the chicken chill and set.
This recipe isn't difficult to make, but it can take a bit of time. The flavor is so worth it, though.
Serve this wonderful dish with a green salad tossed with grape tomatoes and a creamy and spicy vinaigrette. Add some toasted cheese bread or breadsticks, and add some roasted baby carrots or asparagus.
- 4 boneless, skinless chicken breasts
- 1 large ripe avocado
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 egg, beaten
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano leaves
- 1- 1/2 cups soft bread crumbs
- 1 cup chunky salsa, if desired
Place the chicken breasts between two sheets of waxed paper and gently pound them with a rolling pin or the flat side of a meat mallet until they are 1/4" thick. Be careful to not make holes or weak spots in the chicken.
Then peel the avocado and cut it into four lengths. Place one piece on each chicken breast. Fold the chicken over to enclose avocado.
Mix the flour and salt on a plate. Combine milk and egg in a shallow bowl.
Then mix the cayenne pepper, oregano, and bread crumbs on another plate.
Coat the filled chicken bundles with the flour mixture, then dip in the egg mixture, then dip into the crumb mixture to thoroughly coat. This part gets messy, but it's crucial that the chicken be thickly coated with bread crumbs.
Chill the coated chicken in the refrigerator for 2 to 3 hours, up to 8 hours.
Preheat oven to 375°F. Place the chicken on a baking sheet. Bake for 30 to 40 minutes, until the chicken is thoroughly cooked to 165°F. Serve with salsa, if desired.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||10 g|
|Unsaturated Fat||17 g|
|Dietary Fiber||10 g|