Monday, March 11, 2013

Mexican Chicken Parmesan

Chicken parm is one of those universally loved Italian staples. Crispy breaded chicken, smooth, tangy marinara, and gooey mozzarella - what's not to love?

While basically perfected, chicken parm can always be updated into something new. Mexican chicken parm switches out the Italian for something more South-of-the-Border, and ay, que sabor.

I switch out the marinara for salsa and the mozz for queso. Served with rice or pasta (we can't veer too far away from Italian or Justin gets fidgety).

1 lb chicken breast, pounded thin
1-2 cups seasoned bread crumbs
1 egg
1 cup salsa
1/2 - 3/4 cup queso blanco
Salt + Pepper


Preheat the oven to 350 degrees

1. Bread the chicken by dunking it first in a beaten egg and then dredging in the breadcrumbs. Saute over medium heat in some olive oil until golden brown.

2. Put the cooked chicken on a sheet pan with a cooling rack fitted over it (rack optional).

3. Spoon over a tablespoon or so of salsa.

4. Plop on some queso.

5. Bake for 10-15 minutes until ooey and gooey and good.

It's spicy and creamy and crispy - all things we love here.

What classics do you like to add a twist to?


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