SANTA FE CHICKEN EL LAURAL

 

  • Cooking Time: 35-45
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1 Large Ziploc Bag
  • 1 & 1/2 Cups Frito's Corn Chips
  • 1 & 1/2 Cups Corn Flakes
  • 2 or 3 tsp taco seasoning
  • 1 or 2 tsp garlic pepper
  • 1 egg
  • 1 tblspn olive oil
  • 4 Boneless Skinless Chicken Breasts
  • 1 & 1/3 cup mild or medium salsa
  • 1 & 1/2 cups sharp shredded cheddar

Directions

  • In ziploc bag add corn chips, corn flakes, taco seasoning and garlic pepper.
  • Crush with a rolling pin or hands to make a nice even crunchy coating.
  • Coating will be both coarse and fine and have some chunks of fritos.
  • Make sure to shake to make sure all the seasons distribute evenly.
  • Then place topping in a dish that you can use to bread the chicken in.
  • Mix egg and oil with whisk in a shallow bowl big enough to drag your chicken breasts through.
  • Dip each chicken breast in the egg mixture and then into the topping mixture until all breasts are coated evenly and thickly.
  • Press the mixture in and place the breasts in a shallow baking dish. ( I use the 8x8 square )
  • Place in oven and bake for 30 minutes, pull dish out and carefully turn breasts over.
  • Before returning to the oven spread salsa evenly over breasts. Then cover each with an equal amount of shredded cheddar cheese.
  • Reduce heat to 325 degrees and place baking dish back in oven and allow to finish baking for 10-15 minutes more.
  • Cheese will be melted and starting to brown when the recipe is ready.
  • Allow to cool for 5 minutes before serving.

Notes

I created this recipe one day when I lived in New York trying to use what I had in my pantry and kitchen at the time. It was such a hit that I wrote down what I did so I could make it over and over. I've never served it to someone who didn't LOVE it.

Categories: Main Dish  Oven  Poultry 
© 2006-2014 BakeSpace, Inc. All Rights Reserved