Tiffanys Chicken Nachos Food

CHICKEN NACHOS

Steps:

• In a medium bowl, stir together the chicken, vegetable oil, and cayenne pepper. Let stand for 15 minutes, or longer if desired.
• Heat a skillet over medium-high heat. Add the chicken mixture, and fry until chicken is no longer pink. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C). Spread a thin layer of tortilla chips in a 9x13 inch baking dish. Sprinkle 1/4 of the chicken, 1/4 of the chilies, and 1/4 of the cheese over the chips. Repeat layers ending with cheese on the top.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and everything is heated through. Serve with your favorite nacho toppings.

CHICKEN TIFFANY

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the filling ingredients and set aside.
• Remove the excess fat and rib meat on chicken breast.
• Lightly and evenly pound chicken breast to 3/8-inch thickness.
• Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast.
• Fold the chicken in 1/2 and tuck in corners.
• In a bowl, beat together the egg and milk to make an egg wash.
• Lightly dust the chicken in flour and shake off excess flour.
• Dip chicken in egg mix, shaking off excess.
• Coat the chicken in Japanese bread crumbs.
• Place on a baking pan and lightly drizzle with butter.
• Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F.
• Remove from the oven and place on serving dish.
• Top with bearnaise sauce.

SPICY CHICKEN NACHOS

Steps:

• To prepare chicken, in a cup combine cumin, oregano, salt. coriander and red pepper. Sprinkle spice mixture on both sides of chicken.
• In 10-inch skillet over medium heat, add olive oil. Once oil is hot, cook chicken for 6 minutes or until no longer pink, turning once. If using chicken thighs, cook for 12 to 15 minutes or until tender and no longer pink, turning occasionally. Cool slightly, shred, and set aside.
• To prepare the bean topping, in a medium saucepan over medium heat, add olive oil. Once oil is hot, cook garlic and onion 5 minutes or until tender, stirring frequently. Add beans and picante sauce; heat through. With fork or potato masher, coarsely mash beans; set aside.
• To prepare the corn chips, heat oven to 400 degrees. Arrange corn tortillas on a large cookie sheet, overlapping slightly to fit. Bake 5 to 7 minutes or until crisp. Cool slightly.
• Arrange corn chips on a large oven-proof serving plate or in a large shallow baking dish. Spoon some bean topping on each com chip. Top with shredded chicken and cheddar cheese. Drizzle with picante sauce. Return to oven and bake 5 minutes or until heated through.
• Sprinkle with coriander.