Spicy Mexican Chicken - cooking recipe

Ingredients

1 cup breadcrumbs
3 teaspoons ground hot paprika
2 teaspoons ground cumin
1 teaspoon onion salt
1 teaspoon dried oregano
4 chicken breast fillets
1/3 cup plain flour
2 eggs, lightly beaten
1/2 cup olive oil, for shallow frying
1 large avocado
1/2 cup low-fat sour cream
2 medium tomatoes, diced
1/3 cup low-fat sour cream, extra
1/2 cup hot salsa

Preparation

Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
Place in oven, on a hot tray. Bake at 180C for 10 minutes.
Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.