Crunchy Tortilla Chicken with Avocado Salsa (Plus a Giveaway)

Ingredients

• 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
• 1 tablespoon lime juice
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon chili powder
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 cup tortilla crumbs*
• Salsa:
• 1 large ripe avocado, cut into cubes
• 2 roma tomatoes, seeds removed, diced
• 1/4 cup red onion, diced
• 1 tablespoon fresh cilantro or parsley, chopped
• 1 lime
• sea salt and fresh black pepper

Instructions

1. Preheat oven to 425° F.
2. Combine Hellmann's® or Best Foods® Light Mayonnaise, lime juice, garlic, cilantro and chili powder in small bowl; set aside.
3. Coat chicken with mayonnaise mixture, then tortilla crumbs. Arrange chicken on aluminum-foil-lined baking pan.
4. Bake 20 minutes or until chicken is thoroughly cooked.
5. Make the salsa while the chicken cooks. Combine avocado, tomato, onion and cilantro. Toss with a tablespoon or two of lime to taste and season to taste with salt and pepper.
6. Garnish, if desired, with the salsa and cilantro.