6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup chopped avocados
1/2 cup tomatillo salsa
1/2 cup chopped tomatoes
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Let's Make It
Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.
Serve with seasoned cooked rice and a small salad tossed with your favorite KRAFT Dressing.
Substitute 6 pork tenderloin cutlets for the chicken.
How to Pound Meat
To pound chicken breasts, veal cutlets or tenderize beef, place meat in a freezer-weight resealable plastic bag, then pound the meat with the side of a heavy can, rolling pin or meat mallet until meat is the desired thickness. The bag will contain the liquids from the meat, minimizing the mess.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.