Tortilla Crusted Chicken With Stewed Tomatoes And Corn Food

TORTILLA/PARMESAN-CRUSTED CHICKEN FOR TWO

Steps:

• For marinade: Combine dressing and garlic in a zip bag with chicken.
• Blend marinade and chicken by rolling bag around in between both hands.
• Let it marinate for at least an hour in the refrigerator, but it's much better longer.
• Preheat oven to 375°F.
• Line sheet pan with aluminum foil and spray with nonstick cooking spray.
• In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
• Pour half tortilla mixture out onto a paper plate for first chicken breast. Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat. Place coated chicken breast on lined/treated sheet pan.
• Repeat above step with other breast.
• Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
• Bake for 30-45 min or until chicken is cooked through.
• Coating should be golden brown and juices run clear.
• This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
• Note: Preparation time includes time to marinate.

CHICKEN TORTILLA BAKE

Steps:

• Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
• Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
• Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

CHICKEN AND CORN TORTILLA BAKE

Steps:

• In bowl, combine chicken, chilies, broth, soups and onion.
• Set aside.
• Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired.
• Top with half of the chicken mixture and half of the cheese.
• Repeat layers.
• Bake uncovered at 350 for 30 minutes.

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.