A Mexican twist on chicken Parmesan.



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


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

  • 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; 16.5 g total fat; 139 mg cholesterol; 476 mg sodium. 21.2 g carbohydrates; 34.5 g protein; Full Nutrition