1/3 Photos of Chicken - South Of The Border
1 hr 15 mins
HEP MEP's Note:
I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."
My Private Note
Units: US | Metric
- 1Pound chicken breast halves to 1/2 inch thickness.
- 2Combine flour and seasonings in a medium bwl.
- 3Lightly beat eggs.
- 4Measure cornmeal into a shallow bowl.
- 5Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
- 6Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
- 7Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
- 8Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
Browse Our Top Chicken Recipes
You Might Also Like...View All Chicken Recipes
Nutritional Facts for Chicken - South Of The Border
Serving Size: 1 (252 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 542.8
- Calories from Fat 243
- Total Fat 27.0 g
- Saturated Fat 8.4 g
- Cholesterol 201.0 mg
- Sodium 589.0 mg
- Total Carbohydrate 33.0 g
- Dietary Fiber 2.5 g
- Sugars 2.2 g
- Protein 41.0 g