INGREDIENTS
4 Pounded Chicken Breasts
2 Egg (large eggs)
3 cups Tortilla Chips (gently pulverized)
1/2 cup Flour
1 Bunch of Cilantro
Crushed Red Pepper (optional)
PREPARATION
Place the tortillas and ½ a bunch of cilantro in a food processor and pulverize them into small bits. Prepare to crust your chicken by stirring together flour and crushed red pepper in one large bowl and cracking and whisking the eggs until they are foamy in a second large bowl. Put the crushed tortilla chips in a third large bowl.
Dredge the chicken breast in the flour, then dip them in the egg mixture, and finally dredge them in the crushed tortilla chips. Sprinkle crushed red better on one side. (Optional).
You have the option to sauté them in butter until golden brown on both side or to Place the chicken on a rack over a baking dish and place in an oven preheated to 450°F. I prefer to sauté them.
Bake for 20 minutes, or until the chicken reaches at least 165°F. Turn the chicken over after 12 minutes of baking. Remove from oven and let sit for 3 minutes before slicing into strips or eat it whole which I prefer as it keeps in the moisture. Serve with your favorite Mexican sides like rice and sautéed veggies.
WARM TOMATILLO SALSA VERDE TOPPING
INGREDIENTS
2 lbs. of tomatillos, husked and rinsed. (I don’t husk mine)
2 Jalapeños, 1 Serrano Chili, 1 Anaheim Chili Pepper, 1 Poblano pepper and 1 Habanero Chili, to taste.
1 garlic clove, peeled and halved (optional)
½ bunch coarsely chopped cilantro
1 lime
Salt to taste
*For milder salsa, remove the seeds and omit spicier peppers.
PREPARATION
I prefer to char the tomatillos and peppers over fire, so if you have a gas stove or barbeque put them directly on the flame and pay close attention by rotating constantly. If you have an electric or flattop stove, heat up the broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil for 5 minutes, until charred on one side. Turn tomatillos over and broil another 2 to 5 minutes, until charred. Transfer tomatillos to a blender or food processor, tipping in any juice that may have accumulated on the foil.
Add the charred chilies, garlic (if using), and cilantro, squeeze in a whole lime in a blender or food processor (I prefer food processor) and blend to a coarse purée add a little water if it is too thick. Pur into an oven safe bowl and taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop and put back in the oven on to keep it warm for serving.
Pour a generous amount on your Tortilla Crusted Chicken Breast. This topping is also great with tortilla chips, over rice or eggs . . . the list goes on, be creative!
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