A quick and easy one dish meal that is a perfect busy weeknight dinner!

A festive and fun one-dish meal — breaded and baked chicken topped with salsa, Cheddar cheese and sour cream and served with lettuce, tomatoes and avocado. Instead of just dipping the chicken in beaten egg and then plain breadcrumbs, I layer in more flavor by adding salsa to the eggs and chili powder, cumin, garlic salt and oregano to the breadcrumbs. Another quick and easy midweek meal!

Mexican Baked Chicken

  • Author: (From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper)
  • Yield: 6 servings 1x


  • 4 large eggs
  • 1 1/2 cups Tomatillo-Green Chile Salsa (page 124 in my cookbook “Fresh Tastes“) or purchased salsa verde, divided*
  • 1/4 teaspoon salt
  • 1 1/4 cups panko breadcrumbs
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon ground oregano
  • 4 large boneless, skinless chicken breast halves
  • 3 tablespoons butter, cut into 3 to 4 pieces
  • 6 cups shredded lettuce
  • 3/4 cup sour cream
  • 6 tablespoons chopped green onion
  • 36 grape or small cherry tomatoes, cut in half
  • 3 ripe avocados, peeled, seeded and sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 tablespoons grated sharp Cheddar cheese
  • 6 lime wedges


  1. In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano.
  2. Butterfly larger breasts and cut into 2 pieces (see Tip). Pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, then dredge in the breadcrumb mixture, coating all sides evenly. Place on a baking sheet and refrigerate for at least 15 minutes and up to 8 hours to allow the coating to set.
  3. Preheat oven to 350 degrees.
  4. Place the butter in a large shallow roasting pan (not glass) large enough to hold the chicken breasts in one layer, and place in preheating oven. As soon as the butter melts, remove pan from the oven (watch closely as the butter burns easily).
  5. Place the chicken pieces in the heated pan, turning to coat with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into thickest portions registers 165 degrees.
  6. To serve, place 1 cup of shredded lettuce on each serving plate. Top with a chicken breast. Place a dollop of sour cream and salsa on top of each chicken breast. Sprinkle about 1 tablespoon of green onion over chicken. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. Season to taste with salt and freshly ground pepper. Sprinkle Cheddar cheese over each serving. Place a lime wedge on each plate.
  7. Pass additional salsa and sour cream on the side.


*I like La Victoria brand salsa verde.

Make ahead: The chicken breasts can be coated with the bread crumbs, covered and refrigerated earlier in the day. You may need to increase cooking time by 5 to 10 minutes, depending on how long they are refrigerated.

Note: This is an update to a recipe I posted a few years ago, clarifying the instructions.

Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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