Mexican Chicken


  • 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


  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.