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2 cups Cilantro Leaves
2 Garlic Cloves
1 Jalapeno, seeded
2 Tablespoons distilled White Vinegar
2 Tablespoons Water
1 cup Mayonnaise
2 large Eggs
1/2 cup All-purpose Flour
1/4 teaspoon Salt
1/4 teaspoon fresh ground Pepper
1 (5 1/2 ounce) bag Potato Chips, finely crushed
4 (6 ounce) boneless skinless Chicken Breast halves, pounded 1/2 inch thick
2 Tablespoons Vegetable Oil
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In a blender, combine the cilantro, garlic, jalapeņo, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips. Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.
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