Chicken - South Of The Border

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."

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breast halves
• 1/2 cup flour
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 eggs
• 3/4 cup yellow cornmeal
• 1/4 cup vegetable oil
• 4 slices muenster cheese
• 1 (4 ounce) can chopped green chilies
• salsa or picante sauce

Directions:

1. Pound chicken breast halves to 1/2 inch thickness.
2. Combine flour and seasonings in a medium bwl.
3. Lightly beat eggs.
4. Measure cornmeal into a shallow bowl.
5. Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
6. Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
7. Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
8. Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.

Reviews

[Bergy]

Mep I shall remember you every time I make this chicken - I will be making it again. because it was so tasty. I cut back on the breading by only using a light dusting of Panko crumbs and the seasonings - no egg, no flour & no cornmeal. There was just enough to give a bit of crisp coating. Then used Hot salsa and lite Havarti cheese - It was delicious.