Mexican Peacocks

Mexican Peacocks

This unusual and delicious recipe 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.

Total Time: 50 minutes

Yield: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large ripe avocado
• 1/4 cup butter, softened
• 2 garlic cloves, minced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 cup milk
• 2 eggs, beaten
• 1/8 teaspoon cayenne pepper
• 1 tablespoon chili powder
• 1-1/2 cups dry bread crumbs
• oil for frying
• 1 cup chunky salsa

Preparation:

Place chicken breasts between two sheets of waxed paper and gently pound until they are 1/4" thick. Be careful to not make holes or weak spots in the chicken.

Mash together avocado, butter and garlic and place 2 Tbsp. in the center of each flattened chicken breast. Fold chicken over to enclose stuffing.

Mix flour and salt on a plate, then mix cayenne pepper, chili powder, and bread crumbs on another plate. Coat filled chicken bundles with flour mixture, then dip in milk. Drain, then dip in beaten egg, then into crumb mixture. Dip again into egg, then again into crumbs. This part gets messy, but it's crucial that the chicken be thickly coated with bread crumbs. Chill in the refrigerator for 5-6 hours.

Place enough oil in a heavy skillet to reach 1/2" thickness. Fry chicken in oil until golden on each side, about 3-4 minutes. Remove immediately to a baking pan and bake at 375 degrees for 20-30 minutes, until chicken is thoroughly cooked to 160 degrees F. Serve with salsa.

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