Instructions
- Preheat oven to 400°F (200°C).
- Prepare the Chile-Lime Coating by combining all ingredients in a shallow dish.
- In a separate shallow dish, whisk together the Binding ingredients.
- Prepare the Avocado Crema by combining all ingredients in a food processor and blending until smooth and creamy. Set aside.
- Butterfly chicken breasts to ensure even cooking.
- Dip each chicken breast into the Binding mixture, then dredge in the Chile-Lime Coating, pressing to adhere.
- Heat Oil in a large oven-safe skillet over medium-high heat.
- Sear chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
- Let rest for 5 minutes before serving with Avocado Crema.
