This past weekend Shaun and I celebrated YEAR ONE of being married. Not sure about you, but the time did go by fast. Maybe its because we have a lot going on, but I truly enjoyed every minute of it. (You hear that Shaun?)
We went to Austin, TX, and stayed at the Hyatt along Town Lake. If you have never been to Austin, you must travel there. It’s absolutely beautiful country and so many neat things to see and do. One of the things that was on my list was to go to several food truck vendors.
With so many options, we couldn’t just go to one food truck, so we hit up four of them! They are all over the city and serve some really good food. We went to Torchy’s Taco (breakfast tacos), Mighty Cone (chicken cone), J Mueller’s (BBQ lunch), and Austin Frigid Frog (wedding cake sno cone). Don’t worry, we did not just dine at food trucks for our anniversary. Shaun and I enjoyed two very nice meals as well at local eateries.
Saturday night, when we got back to our hotel room, people were lined up on the big bridge waiting for the bats to come out. I remember going to Austin every summer when growing up, and we would watch the bats leave the bridge. Funny how twenty years later, I still get amused by the bats. I was so disappointed that by the time they did venture out, it was too dark for us to see them from our hotel room. Better luck next time.
We decided to eat dinner at home on our actual anniversary just because we ate out all weekend. I wanted a real nice dinner but something that wouldn’t take too long or require much work. I found a recipe on the Tasty Kitchen from Lindsey at Pinch of Yum and decided to change it up a bit. This was a delicious meal that was perfect for our anniversary.
ENJOY!
Tortilla Crusted Chicken
Ingredients
- 3 chicken breasts, boneless and skinless
- salt and pepper
- 1 egg white
- 3/4 cup panko
- 3/4 cup tortilla chip pieces
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 2 Tbsp olive oil
- 1 avocado
- 1/2 lime juice
- 1/4 tsp garlic salt
- 1/2 tsp water
- 1/2 tomato, chopped
Instructions
Preheat oven to 400 degrees.
Lay out the chicken breasts and sprinkle each side with salt and pepper.
In medium size casserole dish mix the following: panko, tortilla chips, cayenne pepper, salt, onion powder and garlic powder.
Add each chicken one at a time to the egg white mixture coating both sides.
Then lay in the panko and tortilla chip mixture making sure the chicken is well coated.
You may have to use hands and fingers to ensure everything is covered.
Heat olive oil over medium/high heat in large saute pan.
Add the chicken and cook 3 minutes on each side.
Chicken should be a nice golden brown color on the outside.
Put the chicken in the oven to cook for 20-30 minutes or until inside temperature reaches 165 degrees.
While chicken is cooking mash one avocado into a small bowl.
Add lime juice, garlic salt, and water to the avocado and stir until creamy.
Place in refrigerator until chicken is done.
When chicken is done remove from pan and top with avocado sauce and tomatoes.
