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Cornmeal-Encrusted Chicken with Salsa and Monterey Jack Cheese

  • 8servings

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 chicken breasts

  2. Salt, as needed

  3. Ground black pepper, as needed

  4. 2 cup(s) all-purpose flour

  5. 3 eggs

  6. 2 cup(s) yellow cornmeal

  7. 1/2 teaspoon(s) paprika or red pepper flakes

  8. Vegetable oil, as needed

  9. Tomato Salsa , as needed (see below) 6 ounce(s) Monterey Jack cheese , shredded 6 tomatoes , chopped 4 scallions , thinly sliced 5 onion , minced 2 clove(s) garlic , minced 2 tablespoon(s) chopped cilantro

  10. 1 jalapeño , finely chopped

  11. 1 1/2 tablespoon(s) lemon juice

  12. Salt, to taste

  13. Ground black pepper , to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F.

  2. Trim the chicken breasts to remove any fat and blot dry. Season with salt and pepper.

  3. To dredge, place flour on plate, in a shallow bowl, or in a plastic bag. Season with salt and pepper. Individually, drag each chicken breast in the flour, turning to coat completely. Shake off any excess flour.

  4. Next dredge the chicken breasts in an egg wash (eggs beaten with a small amount of water). Turn the food to coat evenly.

  5. Transfer the chicken to a bowl or plate of cornmeal that has been seasoned with salt, pepper, and paprika. Sprinkle or pat to form an even coating on the food; shake off any excess. For best results, place the flour, egg wash, and cornmeal in separate containers and line in a row.

  6. Heat enough oil in a large sauté pan to coat the bottom of the pan. Gently place the chicken into the pan and pan-fry until the crust is crisp and golden brown. Work in batches, if necessary. Transfer to a sheet pan and place into the oven to finish cooking, about 10 minutes. Note: The time will vary depending on the thickness of the cut.

  7. Top with the salsa with Monterey Jack cheese and continue cooking until the cheese melts, about 5 more minutes. Serve hot.

  8. Tomato Salsa: Combine all of the ingredients in a large mixing bowl. Let the salsa rest for 15 minutes before serving to allow flavors to develop. Adjust seasoning with salt and pepper before serving, if necessary.

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