Mexican Chicken

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 breaded chicken

Mexican Chicken

Yield: serves 6 to 8

Mexican Crusted Chicken with Avocados and Cheese - a staple from my childhood. Crispy spiced chicken with sour cream and salsa.

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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

White Chocolate Banana Bread

This Post Has 15 Comments

  1. Blog is the New Black

    This looks gorgeous and delicious- loving all the flavors!

  2. Kelley {mountain mama cooks}

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

    1. bakedbree

      I hope that it is Kelley. It is in my house.

  3. Allie

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

    1. bakedbree

      My kids love this dinner. It is almost like an all-in-one taco, the chicken gets crispy from the cornmeal.

  4. Tres Delicious

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

    1. bakedbree

      thank you Tres Delicious!

  5. Lauren @ hey, who cut the cheese?

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

    1. bakedbree

      You are welcome Lauren!

  6. Kathleen

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

    1. bakedbree

      It is delicious. My kids love when I make this for dinner.

  7. Maggie

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

    1. bakedbree

      Sure, why not? Try it and see how it goes.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.