Mexican-Style Baked Chicken - cooking recipe

Ingredients

3 whole chicken breasts (1 lb. each) or 12 chicken thighs (3 to 3 1/2 lb. total)
2 large eggs
1 garlic clove, minced or pressed
green chile salsa or taco sauce
1 1/2 c. fine dry bread crumbs
2 tsp. each: chili powder and ground cumin
salt
1/2 tsp. oregano
6 Tbsp. butter or margarine
1 large ripe avocado
4 to 6 c. shredded iceberg lettuce
1 c. plain yogurt or sour cream
12 to 18 cherry tomatoes
1 or 2 limes, cut into wedges

Preparation

Split, bone and skin breasts, (skin thighs), rinse and pat dry.
Set aside.
In a shallow bowl, beat eggs, garlic and 1/4 cup salsa.
In another shallow bowl, combine bread crumbs, chili powder, cumin and oregano.
Dip chicken pieces in egg mixture to coat; drain briefly, then coat in crumb mixture.
Shake off excess.