What are you having for dinner?

Long ago in the days of yore, when my hair was still black, I had dinner at my friend Phyllis‘s house. She had made Baked Chicken Breasts, Mexican style, from the Sunset Cookbook of Favorite Recipes volume 2. When we had finished eating, I helped her clear the table, but the minute she left the room with her load of dishes, I gobbled up most of the leftovers. There. I said it. I’m not proud of it, but I did it. I couldn’t help it. It was one of the most delicious dinners I’ve ever had and in the years since I first tasted it, I must’ve made it at least 100 times. I think it’s time to share this recipe—it’s a great summer dish— and here it is, offered in the usual narrative style:

In a shallow bowl (and for me, it’s more fun if the bowl has polkadots or stripes or a bright color), beat together two eggs, 3 tablespoons of green chili salsa, and 1/4 teaspoon of salt.

In another shallow bowl, combine one cup of fine dry breadcrumbs, 1 teaspoon chili powder, 1 teaspoon ground, cumin, 3/4 teaspoon garlic salt, and 1/4 teaspoon oregano. Dip three whole boneless chicken breasts in the egg mixture and then roll them gently in the crumb mixture. Repeat. Set aside.

Put 4 tablespoons of butter in a shallow baking pan large enough to hold the chicken pieces in a single layer. Set the pan in an oven while it’s preheating to 375.

When butter has melted, remove the pan from the oven and add the chicken pieces , turning gently to coat each side with butter.

Bake, uncovered, in the 375° oven for 35 minutes or until the meat and the thickest portion is no longer pink when slashed.

To serve, arrange the chicken on a bed of 4 to 6 cups of shredded iceberg lettuce and garnish with one cup of sour cream, four green onions, thinly sliced, 12 to 18 cherry tomatoes, one or two limes, cut into wedges, and one ripe avocado, peeled, pitted, sliced and sprinkled with lemon juice. At the table, pass additional sour cream and salsa. You can use red or green salsa, or both. Makes 4 to 6 servings.

I know Phyllis would tell you that you absolutely positively must serve this dish with cornbread, and we both love Trader Joe’s cornbread mix. Or Jiffy. Or you can make it from scratch. She would say you HAVE to do this. I would say the same thing.

Now that I’ve looked up this recipe, I am going to have to make it again tonight. No one will be sorry.

If you don’t like iceberg lettuce, you certainly can substitute red leaf lettuce, a mixture of spring greens, or Little Gem, lettuce, or Romaine….

Gosh. Remember the days when there used to only be ONLY iceberg lettuce?

If you try this recipe, tell us how you liked it. Just like those cooking websites!

Austin: were you thinking about feeding me anytime this morning?

Me: Yes, yes, I’m almost done and then I will feed you.

Austin: Do you know how many times you have said those exact words to me?

Me: I don’t know. Four?

Austin: add 1000 to that number.