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

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.