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Let me check, yup, it's still January!! My food journey continues with transforming everyday meals into a lighter, healthier version. To date, this one has to be my favorite so far. It was like eating a taco without all the mess, ha ha...tortilla crust, tender chicken, chile verde, and melted queso fresco. All the things I love about a chicken taco. I will be the first one to admit, that I am not a big fan of breading meat, but it is so worth it!! Making your own corn tortilla crumbs is a great alternative to store bought bread crumbs. It was always special when my Mom would prepare chicken milanesa. She would have loved this!
Yields 4 servings
For Tortilla Crumbs
10 to 12 corn tortillas, torn into pieces
1 tablespoon dried cilantro
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2 pounds boneless chicken breast, butterflied into 4 pieces and pounded out thin (about 1/2 inch)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon dijon mustard
1 cup all-purpose flour
Canola or olive oil spray
I like to make a big batch of corn tortilla crumbs and store them in the freezer!
For Green Chile
1 1/4 cups diced green chiles (2 - 7 ounce cans)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 ounces queso fresco, crumbled, set aside
1. Combine all of the ingredients to make the tortilla crumbs in a food processor. Process on high until everything is fine, taste for salt. Transfer to a shallow dish, such as a pie plate and set aside.
2. Preheat oven to 375ºF. Line a baking sheet with easy release foil paper or parchment paper. Spray with canola or olive oil, set aside. Combine the eggs and dijon mustard in a shallow dish, whisk lightly, set aside. In a bowl, combine the green chile and spices, taste for salt, set aside.
3. Butterfly the chicken breast so you have four equal pieces. Using a heavy plastic storage bag, cover the chicken and pound it flat with a meat mallet (about 1/2 inch thick). Season the chicken lightly with salt and pepper. Set up your breading station. Dredge the chicken in the flour, then in the egg mixture, then into the tortilla crumbs. Use your hands to press the crumbs into the chicken.
4. After breading, transfer to the baking sheet. Spray the tops of chicken pieces with oil. Bake for 20 minutes, turn over and bake for another 10 minutes. Remove from oven and spread equal amounts of green chile and queso fresco onto each piece of chicken. Broil for 2 minutes or until cheese is slightly browned and bubbly. Serve right away. Yields 4 servings. Serve with rice, beans, salad, salsa, and warm tortillas for making tacos.
Other recipes by Sonia:
Mini Gorditas Stuffed with Chorizo and Cheese
Tilapia In a Green Chile Sauce With Coconut Lime Rice
Chile Relleno with Serrano Shrimp
Tequila Lime Shrimp
Steak Ranchero and Potato Tacos
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Chocoflan / Pastel Imposible
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