3 boneless chicken breasts, skin off
1 x 350 gram bag corn tortilla (nacho) chips, spicy or plain
1⁄2 cup seasoned flour
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and freshly ground pepper
olive oil and butter for cooking
1 ripe avocado
1⁄2 cup plain yoghurt
finely grated zest and juice of 1 lime
1 clove garlic, crushed
1 cup bought tomato salsa
Cut the chicken into long, 2 cm wide strips.
Put the tortilla chips in a food processor and grind finely. Place the crumbs and the seasoned flour in separate, shallow dishes.
Whisk the eggs, mustard and garlic in another shallow dish and season.
Dip the chicken first in the flour, then the eggs, letting the excess drip off, then in the tortilla crumbs, patting them on well to adhere. Cover and refrigerate if not using immediately.
To cook: Heat a little olive oil and a small knob of butter in a sauté pan. Cook the chicken in batches until golden and cooked through. Drain on kitchen towels.
Avocado sauce: Halve, pit and peel the avocado. Put the avocado flesh with the remaining ingredients in a food processor and blend until smooth. Season and tip into a serving bowl.
To serve: Arrange the chicken on plates and serve with the dipping sauces. Serve withSpinach and Mushroom Salad.