Crunchy Tortilla Chicken with Avocado Dip

6 boneless, skinless chicken-breast halves

1½ cups sour cream

2 tablespoons packed brown sugar

2 teaspoons chili powder

1 teaspoon chopped fresh thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon garlic powder

2½ cups panko (Japanese bread crumbs)

2 cups crushed tortilla chips

1 cup shredded cheddar cheese

¼-½ cup (to taste) canned jalapeño peppers, drained, patted dry and chopped

Dipping sauce

½ cup mayonnaise

½ cup sour cream

2 ripe avocados, peeled and pitted

2 tablespoons fresh lime juice

¼ teaspoon cayenne pepper

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Place the chicken pieces between two sheets of wax paper, and pound to an even ½-inch thickness.

In a large bowl, combine the sour cream, brown sugar, chili powder, thyme, salt, pepper and garlic powder. Add the chicken, and toss to coat. Cover and let marinate for 2 hours in the refrigerator.

Heat the oven to 425 degrees. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray.

In a large bowl, combine the panko, tortilla crumbs, cheddar and jalapeño. Remove the chicken from the marinade, and coat each piece with the panko mixture, pressing down so the coating sticks well to each piece. Discard the marinade. Place the chicken on a prepared baking sheet, and bake 20-23 minutes or until golden brown and cooked through.

For the dip: Place all of the dip ingredients in a food processor, and blend until smooth, about 30 seconds. Serve with chicken.

Serves six.

“Bite Me” by Julie Albert and Lisa Gnat (2010 Kyle Books)