Tex-Mex Chicken Parmesan

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Serves 4

Ingredients

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  • 4 cups tortilla chips
  • Two 8-ounce boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1/4 teaspoon chili powder
  • Kosher salt
  • 3 large eggs, beaten
  • 1/2 cup canola oil
  • One 15-ounce jar chunky salsa
  • One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
  • 1 jalapeno, thinly sliced (seeds removed for less heat)
  • 2 tablespoons chopped fresh cilantro leaves

Directions

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  1. Preheat the oven to 400 degrees F.
  2. Put the chips in a food processor and pulse until they are finely ground; set aside.
  3. Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
  4. Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
  5. Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don’t touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
  6. Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
  7. Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
  8. Sprinkle with the jalapeno and cilantro.

Recipe and photo credit to: The Food Network

Roast Chicken with Spring Vegetables

One pan meals are perfect for weeknight meals. This dish uses fresh spring vegetable and takes very little work in the kitchen so you can enjoy your precious free time at home.

chicken roasted spring vegetables

Total Time: 40 min
Prep: 5 min
Cook: 35 min
Yield: 4 servings
Level: Easy

Ingredients

Continue reading Roast Chicken with Spring Vegetables

Chicken & Tomato No-Boil Pasta Bake

Yes, this pasta casserole doesn’t even require cooked pasta — just dried. It will take you five minutes to prep for the oven — no, we’re not exaggerating!!

This recipe is very flexible; leave out the chicken if you want a vegetarian dish. You can skip the final breadcrumb topping, too, to save time, but you will like the crunchy breadcrumbs. It tops off the casserole very nicely.

When this first comes out of the oven it will be gooey and bubbling — saucy and a bit soupy. As it cools it will firm up and thicken. After a night in the fridge this is a solid pasta casserole, able to be cut in wedges. While straight out of the oven is fantastic, it does make fantastic leftovers too.

chicken tomato no boil pasta

Serves 4 to 6

Ingredients

Continue reading Chicken & Tomato No-Boil Pasta Bake

Chicken Chasseur

A French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination.

chicken chasseur

Total Time: 35 min
Servings: 4

Ingredients

Continue reading Chicken Chasseur