Fiesta Chicken Breasts with Tomato-Avocado Salsa

 

2

medium tomatoes, seeded and chopped (1 1/2 cups)

1

medium avocado, pitted, peeled and chopped (1 cup)

4

medium green onions, sliced (1/4 cup)

1

to 2 tablespoons lime juice

1 1/2

teaspoons finely chopped jalapeño chili

1

clove garlic, finely chopped

1/4

teaspoon salt

4

bone-in chicken breasts (about 2 lb)

1/4

cup lime juice

2

tablespoons olive or canola oil

1/2

teaspoon ground cumin

1/2

teaspoon salt

1

tablespoon canola oil

4

flour tortillas (8 inch), cut in half, then cut into 1/2-inch strips

• 1 In medium glass or plastic bowl, gently mix all salsa ingredients. Refrigerate until ready to serve.
• 2 Meanwhile, place chicken in shallow glass or plastic dish. In small bowl, mix 1/4 cup lime juice, 2 tablespoons oil, the cumin and salt; pour over chicken. Cover and refrigerate 1 hour.
• 3 Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• 4 Place chicken, skin sides up, in pan. Pour marinade over chicken. Cover and bake 30 minutes. Uncover and bake 20 to 30 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
• 5 In 10-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Cook tortilla strips in oil 3 to 5 minutes, stirring occasionally, until crisp and golden brown. Remove chicken skin; serve chicken topped with salsa. Serve with tortilla strips.