Ingredients
16ozchicken breasts,(2 boneless), cut in half lengthwise
¼tspseasoned salt,such as adobo seasoning
2large egg whites,beaten
½tspsazon,homemade or packaged
½cupseasoned breadcrumbs
1½tbspolive oil
4ozHass avocado,(from 1 small)
1cupgrape tomatoes,halved
¼cupslivered red onion
¼cupcilantro leaves
¼tspkosher salt and black pepper
¼tspcumin
½lime,juiced
4lime wedges,for serving
Preparation
Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl.
In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot, add the cutlets and cook for about 6 minutes on each side, until golden brown and cooked through.
In a large bowl, combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice.
Gently toss and serve over the chicken with additional lime wedges.
