Crunchy Chicken Fingers with Spicy Avocado

I have been on a big avocado kick this year and have been eating it at least once a week. I was looking through my Robin Miller cookbook and came across this quick and low fat recipe and knew I would have to give it a try.


I made this just for me as Tom still thinks chicken is totally gross.

Preheat your oven and gather some ingredients.

You will need some chicken, avocado, lime, bread crumbs, hot sauce, hot peppers, sour cream, garlic powder, oregano, paprika, thyme (I forgot it!), cilantro - if you are one of those people, salt and pepper.


Slice your chicken.


Combine your bread crumbs with the spices and the salt and pepper.


Dredge your chicken through the bread crumbs to get it evenly coated.


Drop the chicken on to pan coated with non stick spray or use the wonderful non-stick foil that I love. Get these guys in the oven for 20 minutes.


Chop up your peppers. I used some sport peppers and they were HOT!


Combine the avocado, sour cream, hot sauce, lime juice and hot peppers together. Add a pinch of salt and pepper. If you are one of those cilantro eating people you can add that in at the end as well.


After 20 minutes get your chicken out. It didn't brown as much as I wanted but it was cooked through.


Plate up the chicken with the avocado and enjoy! This sauce can be used with a bunch of different things and would be delicious on a turkey burger or fish tacos. The chicken was seasoned well and crunchy, but the sauce was definitely the star for me.