Fiesta Chicken Parmexgiana |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is simply Chicken Parmigiana with south of the border flair! Tortilla chips instead of breadcrumbs, salsa instead of marinara, and Colby Jack cheese instead of mozzarella and parmesan. Feel free to tailor this recipe to your tastes and to the ingredients you have in the house. Use your favorite brand of salsa, as mild or spicy as you like. If you don't have Colby Jack, cheddar would be delish or add a little kick with some Pepper Jack. Thanks to community chefs Cookgirl and Zeldaz for the naming ideas! Ingredients:
1 cup crushed tortilla chips |
2 teaspoons chili powder |
1 teaspoon cumin |
1/4 teaspoon oregano |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breasts |
2 tablespoons margarine, melted |
3 tablespoons olive oil |
1 1/2 cups salsa, divided |
4 slices colby jack cheese |
Directions:
1. Combine crushed chips, spices, and seasonings on a plate.
2. Using a rolling pin, mallet, or what I usually use - a wine bottle! - flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap.
3. Dip each chicken breast in melted margarine then in seasoned crushed chips.
4. Preheat oven to 350.
5. In a large skillet, heat olive oil over medium-high heat. Brown chicken until coating is golden, about 3-4 minutes on each side.
6. Pour 1 cup salsa into the bottom of a casserole dish. Place browned chicken on salsa. Top each breast with 2 Tablespoons salsa and a slice of cheese each on top of that.
7. Bake for 20 minutes.
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