Crusted Tex Mex Chicken Breasts Food

TEX-MEX CHICKEN QUINOA

Steps:

• In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.

TEX-MEX CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Put the chips in a food processor and pulse until they are finely ground; set aside.
• Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
• Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
• Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
• Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
• Sprinkle with the jalapeno and cilantro.

CRUSTED TEX-MEX CHICKEN BREASTS

Steps:

• Preheat oven to 450 degrees.
• In a shallow bowl whisk together the lime juice and honey.
• Place crushed tortilla chips in a plastic bag.
• Dip chicken in the lime/honey mixture and place in chip bag.
• Shake to coat.
• Place chicken in a 9-inch square baking pan.
• Repeat with the remaining chicken.
• Bake for 15-20 minutes, or until the thickest piece of chicken is no longer pink in the center.
• While chicken is cooking combine in a blender or food processor the tomatoes, jalapeno, cilantro, garlic and oregano.
• Puree to smooth.
• Pour mixture into a large saucepan and bring to a boil, stirring often.
• Cook the mixture down to about 1&1/2 cups.
• Remove chicken from oven and sprinkle with cheese.
• Bake for 3-4 minutes more.
• Divide sauce evenly between 4 plates and place cooked chicken on top of sauce.

LENTIL-CRUSTED CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended.
• Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess.
• Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve.

PECAN CRUSTED CHICKEN

Steps:

• For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
• For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
• Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
• Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
• Whisk the eggs in another shallow bowl.
• Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
• Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.

TEX-MEX LAZY TOMATO RICE

Steps:

• Rinse the rice in a colander until the water runs clear. Put the rice in a 5- to 10-cup rice cooker. Fill with water according to the manufacturer's instructions. Stir in the taco seasoning and 1 teaspoon salt. Add the beans in a small pile. Directly next to the beans, add the ground beef in a pile, then the red pepper, green pepper and corn, so each ingredient has its own section of the circle.
• Turn the tomato core-side down and make a deep X with a sharp knife across the bottom. Place the tomato in the center of the rice cooker with the X facing up. Close the rice cooker and follow the manufacturer's directions to set to regular white rice.
• When the cook cycle is complete, carefully open the rice cooker and stir together the ingredients. Squeeze in the lime juice and mix. Taste and adjust the seasoning with more salt if necessary. Sprinkle with the Cheddar, if desired. Serve with sour cream and avocado if using.

POTATO CHIP CRUSTED CHICKEN CASSEROLE

Steps:

• Mix all ingredients except potato chips and paprika in a 9x13 pan.
• Refrigerate overnight.
• Before baking, cover with crushed potato chips and sprinkle with paprika.
• Bake 1 hour or more @ 350 degrees.
• Serves 12. May be divided into two smaller pans and half frozen for later use.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

SPICY CUMIN-CRUSTED GLAZED CHICKEN BREASTS

Steps:

• Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
• In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
• Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
• Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

SPICY TEX MEX CHICKEN BREASTS

Steps:

• Heat grill to medium heat.
• In a small bowl mix together the spices and then sprinkle over both sides of the chicken.
• Spray the chicken with non stick cooking spray and place on preheated grill. Cover.
• Grill 7-10 minutes or until no longer pink in the center, turning once.
• Serve with avocado salsa or on a salad.
• I like to pound the chicken to an even thickness for faster and more even cooking.