Tortilla chip crusted chicken with salsa and Monterey jack cheese.
Ingredients:
4 boneless, skinless chicken breasts (about 1-1/4 pounds)
coarse salt and fresh black pepper
1/2 cup olive oil or canola mayonnaise
1 + 1/2 cups tortilla crumbs*
1 + 1/3 cups salsa
1 + 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
Instructions:
- Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease well.
- Pound out the chicken breasts between two pieces of saran wrap with a meat mallet until they are a thin, even thickness, about 1/4-inch thick. If they are very large cut them in half. Season well on both sides with salt and pepper.
- Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another.
- Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands if needed.
- Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F.
- Remove the pan from oven and top each piece of chicken with 1/3 cup salsa topped with 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted, alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots.
*For homemade tortilla crumbs, process 8 - 9 cups tortilla chips in a food processor or put them in a heavy duty plastic bag and pound them out with a meat mallet.
Read more at http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#HH9ebuPAlgxUPxyX.99
Tortilla chip crusted chicken with salsa and Monterey jack cheese.
Ingredients:
4 boneless, skinless chicken breasts (about 1-1/4 pounds)
coarse salt and fresh black pepper
1/2 cup olive oil or canola mayonnaise
1 + 1/2 cups tortilla crumbs*
1 + 1/3 cups salsa
1 + 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
Instructions:
- Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease well.
- Pound out the chicken breasts between two pieces of saran wrap with a meat mallet until they are a thin, even thickness, about 1/4-inch thick. If they are very large cut them in half. Season well on both sides with salt and pepper.
- Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another.
- Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands if needed.
- Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F.
- Remove the pan from oven and top each piece of chicken with 1/3 cup salsa topped with 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted, alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots.
*For homemade tortilla crumbs, process 8 - 9 cups tortilla chips in a food processor or put them in a heavy duty plastic bag and pound them out with a meat mallet.
Read more at http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#HH9ebuPAlgxUPxyX.99
Tortilla chip crusted chicken with salsa and Monterey jack cheese.
Ingredients:
4 boneless, skinless chicken breasts (about 1-1/4 pounds)
coarse salt and fresh black pepper
1/2 cup olive oil or canola mayonnaise
1 + 1/2 cups tortilla crumbs*
1 + 1/3 cups salsa
1 + 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
Instructions:
- Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease well.
- Pound out the chicken breasts between two pieces of saran wrap with a meat mallet until they are a thin, even thickness, about 1/4-inch thick. If they are very large cut them in half. Season well on both sides with salt and pepper.
- Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another.
- Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands if needed.
- Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F.
- Remove the pan from oven and top each piece of chicken with 1/3 cup salsa topped with 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted, alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots.
*For homemade tortilla crumbs, process 8 - 9 cups tortilla chips in a food processor or put them in a heavy duty plastic bag and pound them out with a meat mallet.
Read more at http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#HH9ebuPAlgxUPxyX.99
Tortilla chip crusted chicken with salsa and Monterey jack cheese.
Ingredients:
4 boneless, skinless chicken breasts (about 1-1/4 pounds)
coarse salt and fresh black pepper
1/2 cup olive oil or canola mayonnaise
1 + 1/2 cups tortilla crumbs*
1 + 1/3 cups salsa
1 + 1/3 cups shredded Monterey jack or extra sharp cheddar cheese
Read more at http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#HH9ebuPAlgxUPxyX.99
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