This chicken dish is prepared like chicken parmesan but uses different ingredients to create Mexican flavor. Once you try this version, you may not go back to regular chicken parmesan again.
Ingredients:
4 to 6 boneless, skinless chicken breasts*
1 egg, beaten
1/2 cup cornmeal
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon chile powder
2 cups chile sauce
1/4 lb jack cheese or panela sliced thin
1/4 cup cotija crumbled
1 teaspoon oil
Preparation:
Mix the cornmeal, salt, cumin and chile powder together. Heat the oil in a large pan over medium heat. Dip each piece of chicken in the cornmeal, then in the egg, and back in the cornmeal. Brown the chicken on both sides which takes about 5 minutes.
Remove the chicken pieces to a baking dish and top the chicken with the sliced cheese. Pour the chile sauce over the top, and bake for 20 minutes at 350 degrees, or until the chicken is cooked through. Thicker pieces may need longer.
Serve each piece with some crumbled cotija on top.
*Some people prefer to pound out the chicken breasts which also cuts down on cook time.
Ingredients:
4 to 6 boneless, skinless chicken breasts*
1 egg, beaten
1/2 cup cornmeal
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon chile powder
2 cups chile sauce
1/4 lb jack cheese or panela sliced thin
1/4 cup cotija crumbled
1 teaspoon oil
Preparation:
Mix the cornmeal, salt, cumin and chile powder together. Heat the oil in a large pan over medium heat. Dip each piece of chicken in the cornmeal, then in the egg, and back in the cornmeal. Brown the chicken on both sides which takes about 5 minutes.
Remove the chicken pieces to a baking dish and top the chicken with the sliced cheese. Pour the chile sauce over the top, and bake for 20 minutes at 350 degrees, or until the chicken is cooked through. Thicker pieces may need longer.
Serve each piece with some crumbled cotija on top.
*Some people prefer to pound out the chicken breasts which also cuts down on cook time.
No comments:
Post a Comment