Chicken Breasts, Southwestern Style

This image courtesy of Joseph DeLeo

These baked, crunchy coated chicken breasts topped with a dollop of sour cream, salsa, and avocado slices when served on a platter make a colorful presentation. Serve with Double Corn Polenta.

Serves4 to 6

Cooking Methodbaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free


Taste and Texturecrunchy, hot & spicy, juicy


  • Juice of 1 lime
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • 6 large boned and skinned chicken breast halves (about 8 ounces each)
  • 1 cup finely crushed corn chips or tortilla chips
  • ½ cup Fresh Tomato Salsa (see recipe below) or good-quality purchased tomato salsa
  • ¼ cup sour cream
  • 1 avocado, peeled, pitted, and sliced
  • Lime wedges for garnish
  • 4 tomatoes, seeded, chopped, and drained
  • ½ cup diced green bell pepper (optional)
  • 1½ cup chopped yellow onion
  • 1 tablespoon seeded and minced jalapeno pepper, or 1 tablespoon diced canned chiles, drained
  • 2 garlic cloves, minced
  • Juice of 1 small lime
  • 1 tablespoon olive oil
  • ¼ cup chopped fresh cilantro or parsley
  • 1 tablespoon chopped fresh oregano or ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  1. To Make the Fresh Tomato Salsa:

  2. In a medium bowl, stir together all ingredients. Cover and let stand at room temperature at least 1 hour to allow flavors to blend, then cover and store in refrigerator until ready to use. Drain, if necessary, before using. Homemade salsa is best eaten the same day as prepared.

  3. To Make the Chicken:

  4. Preheat oven to 400°F. In a large shallow bowl, whisk together lime juice, honey, oil, salt, and pepper. Add chicken and turn to coat and let stand 10 minutes. Spread crushed chips on a large piece of waxed paper. Remove chicken from lime juice mixture, reserving leftover juice, and roll in chips to coat evenly. Place in a lightly sprayed or oiled 8-by-10-inch glass baking dish. Pour remaining juice over all. Bake until chicken is no longer pink in the center and coating is crisp, about 35 minutes. Transfer to a warm platter. Top each breast with a dollop each of salsa and sour cream and a few avocado slices. Garnish with lime wedges.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password