A Mexican twist on chicken Parmesan.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.

  • Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.

  • Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.

Cook's Notes:

Substitute panela cheese for the Monterey Jack, if preferred.

Some people prefer to pound out the chicken breasts to cut down on cook time. Thicker pieces of chicken may take longer to cook.

Nutrition Facts

377 calories; protein 34.5g; carbohydrates 21.2g; fat 16.5g; cholesterol 138.5mg; sodium 475.8mg. Full Nutrition
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