Name: Mexican Chicken Parmesan
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cornmeal - ½ cup; Ground cumin - ¼ teaspoon; Chile powder - ¼ teaspoon; Salt - ¼ teaspoon; Egg - 1; Skinless, boneless chicken breasts, or more to taste - 4; Vegetable oil - 1 teaspoon; Monterey Jack cheese, thinly sliced - ¼ pound; Red chile sauce - 2 cups; Crumbled Cotija cheese - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Chicken Parmesan

1. Cornmeal - ½ cup

2. Ground cumin - ¼ teaspoon

3. Chile powder - ¼ teaspoon

4. Salt - ¼ teaspoon

5. Egg - 1

6. Skinless, boneless chicken breasts, or more to taste - 4

7. Vegetable oil - 1 teaspoon

8. Monterey Jack cheese, thinly sliced - ¼ pound

9. Red chile sauce - 2 cups

10. Crumbled Cotija cheese - ¼ cup

How to cook deliciously - Mexican Chicken Parmesan

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.

3. Stage

Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.

4. Stage

Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.