web analytics

mexican chicken recipeMy mom used to make us something like this Mexican chicken when we were kids.  It is not really Mexican, but is what we called it when she made it.  I loved when she made this dinner for us, and now my kids love it when I make it for them.  I remember that the recipe came from a class cookbook that my sister brought home from school.  I have no idea where the book is now, and I have no idea if this recipe is even close, but what I do know, is that my family loves this dinner.  I sort of made it up as I went along, based on my memories of eating this.  My version was pretty close if I do say so myself.  This recipe is a little more labor intensive than I usually do for a weeknight dinner, I generally avoid breading anything, but it is not hard to make, and it is so very kid-friendly.  You can prep it all ahead of time, you can bread the chicken and leave it in the fridge until you are ready to cook, and get all of the toppings ready.  I love how the cornmeal adds so much texture and crunch to the chicken.  It is also very colorful on a plate.  A fun spin might be to make these into chicken nuggets and let the kids dip them in guacamole and salsa.

mexican chicken recipe6-8 chicken breasts (I used the thin cut breasts)
1 cup yellow cornmeal
1 cup flour
1 packet taco seasoning (or a blend of Mexican spices)
2 eggs
1/4 cup oil
3 Tablespoons butter
1 avocado
1 bunch green onions
Monterey Jack cheese
sour cream
salsa
cilantro

mexican chicken recipeSet up a breading station.  In one dish, combine cornmeal, flour, and taco seasoning.  In another whisk eggs with salt and pepper.

mexican chicken recipeIn a large skillet or saute pan, heat oil and butter over medium-high heat.    Dip the chicken into the egg mixture, and then into the flour mixture.  Make sure that your chicken is well coated with the flour.

mexican chicken recipeCook the chicken until one side is golden brown and flip to the other side.  If your breasts are thin enough, they will cook through.  If not, transfer them to a 350 degree oven to finish cooking.  You can also keep the chicken in a low oven to keep them warm until you are finished browning them all, like 250 degrees.

mexican chicken recipeMeanwhile, gather your toppings.  Slice the Monterey Jack and green onions thinly.  Get your sour cream, salsa, and cilantro ready.

mexican chicken recipePlace a few thin slices of avocado and some green onions on the top of the chicken.

mexican chicken recipeCover with a few slices of cheese.  Place under the broiler to melt.

mexican chicken recipeAdd some cilantro leaves, sour cream, and salsa to the top.  I also served a doctored version of my baked rice, I added a cup or two of frozen peas right before the rice was to come out of the oven.  A little butter, a Tablespoon or two of paprika, and lots of salt and pepper.   My uncle Tom used to serve this rice at his restaurant and it makes me think of him every time I make it.

mexican chicken recipe

Mexican Chicken

Ingredients

  • 6-8 chicken breasts (I used the thin cut breasts)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 packet taco seasoning (or a blend of Mexican spices)
  • 2 eggs
  • 1/4 cup oil
  • 3 Tablespoons butter
  • 1 avocado
  • 1 bunch green onions
  • Monterey Jack cheese
  • sour cream
  • salsa
  • cilantro

Instructions

  1. Set up a breading station. In one dish, combine cornmeal, flour, and taco seasoning. In another whisk eggs with salt and pepper. In a large skillet or saute pan, heat oil and butter over medium-high heat. Dip the chicken into the egg mixture, and then into the flour mixture. Make sure that your chicken is well coated with the flour.
  2. Cook the chicken until one side is golden brown and flip to the other side. If your breasts are thin enough, they will cook through. If not, transfer them to a 350 degree oven to finish cooking. You can also keep the chicken in a low oven to keep them warm until you are finished browning them all, like 250 degrees.
  3. Meanwhile, gather your toppings. Slice the Monterey Jack and green onions thinly. Get your sour cream, salsa, and cilantro ready. Place a few thin slices of avocado and some green onions on the top of the chicken. Cover with a few slices of cheese. Place under the broiler to melt.
  4. Add some cilantro leaves, sour cream, and salsa to the top.
  5. I also served a doctored version of my baked rice, I added a cup or two of frozen peas right before the rice was to come out of the oven. A little butter, a Tablespoon or two of paprika, and lots of salt and pepper.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://bakedbree.com/mexican-chicken

 

Related Posts Plugin for WordPress, Blogger...

Get the Baked Bree Newsletter!

Sign up to receive monthly news and subscriber only recipes. As a thank you, you will receive the Baked Bree Cookbook!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

15 Responses to Mexican Chicken

  1. This looks gorgeous and delicious- loving all the flavors!

  2. I love everything about this. My family loves Mexican flavors and I know would be a huge hit in my house.

  3. Allie says:

    This looks awesome! I think even my kids would eat it :) I will definitely be trying it soon!

  4. That’s a sumptous meal. I love the way it’s featured.

  5. This sounds wonderful. My (slightly picky) husband would love it, too! Thanks for sharing!

  6. Kathleen says:

    Oh man this looks delicious! I just stumbled it but the number didn’t change. Weird!

  7. [...] So I know I’ve been away for the past few months but I have an excuse. For realz this time. I started a new job and have been really really busy for the past 2 months getting adjusted and settled in. I’ve not only abandoned this blog but my cute tiny kitchen overall. The contents of my fridge until just recently only contained water and batteries (yes I believe that they last longer in there). But now I am back and hopefully will again post a few times a week. As for now, enjoy this amazing Mexican Chicken recipe from Baked Bree. [...]

  8. [...] The second new recipe I tried this week is Mexican Chicken. This recipe is too good for words! I could eat this dish twice a week with no effort at all. It is also super kid-friendly. The taco seasoning mixed into the breading really gives you that Mexican flavor.  The breaded chicken breasts are so good they could stand on their own but when you top it with avocado,  Monterey jack cheese, sour cream, cilantro and tomatoes, the combination of flavors is like none other. The full recipe can be found here: bakedbree.com. [...]

  9. Maggie says:

    Hi! I want to make this tonight but i don’t have cornmeal. Can i use just the “Great Value Bredding” instead?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>