Mexican Chicken Parmesan Recipes

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TEX-MEX CHICKEN PARMESAN



Tex-Mex Chicken Parmesan image

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

4 cups tortilla chips
Two 8-ounce boneless, skinless chicken breasts
1 cup all-purpose flour
1/4 teaspoon chili powder
Kosher salt
3 large eggs
1/2 cup canola oil
One 15-ounce jar chunky salsa
One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
1 jalapeno, thinly sliced (seeds removed for less heat)
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chips in a food processor and pulse until they are finely ground; set aside.
  • Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
  • Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
  • Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
  • Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
  • Sprinkle with the jalapeno and cilantro.

PARMESAN CHICKEN I



Parmesan Chicken I image

A family favorite made in a slow cooker.

Provided by DCANTER

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 5h10m

Yield 6

Number Of Ingredients 9

6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
¼ cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 ½ cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

Steps:

  • Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
  • Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese.
  • Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 37.5 g, Cholesterol 106.8 mg, Fat 21.5 g, Fiber 1 g, Protein 35.1 g, SaturatedFat 10.5 g, Sodium 1303.5 mg, Sugar 4.7 g

CHICKEN PARMESAN



Chicken Parmesan image

Dress up your Chicken Helper® crispy Parmesan chicken with pasta sauce and a touch of mozzarella cheese for an Italian dinner in a hurry!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 11

1 1/3 cups hot water
1 1/2 cups milk
2 tablespoons butter
1 box Chicken Helper™ crispy Parmesan chicken
1 lb boneless skinless chicken breasts
1 tablespoon milk
2 tablespoons butter
1 tablespoon vegetable oil
1 cup tomato pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)
Fresh basil leaves, if desired

Steps:

  • In 2-quart nonstick saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat. Simmer uncovered about 12 minutes, stirring frequently, until pasta is tender. Remove from heat. Sauce will thicken as it stands.
  • Meanwhile, cut each chicken breast into 3 to 5 slices, holding knife at an angle. Slices should be about 1/2 inch thick.
  • Place chicken in medium bowl. Add 1 tablespoon milk to moisten. Add seasoned crumbs (from Chicken Helper box) to coat chicken.
  • In 10-inch nonstick skillet, heat 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken to hot butter mixture; cook 4 to 6 minutes or until golden brown. Reduce heat to medium-low. Turn chicken, cook 4 to 6 minutes longer or until golden brown and centers are no longer pink.
  • In 2-cup microwavable measuring cup, microwave pasta sauce uncovered on High 1 to 2 minutes or until hot. To serve, place chicken on individual plates. Spoon pasta sauce over chicken; sprinkle with cheese. Serve with pasta.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 7 g, TransFat 0 g

MEXICAN "CHICKEN PARMESAN"



Mexican

This is a simple, unique twist on Chicken Parmesan with a Mexican flare. The flavors are awesome. Use as little or as much salsa and cheese as you like. I recommend serving it with some cilantro rice or Spanish rice. Or you can simply serve it with some tortilla chips and salsa!

Provided by vdm86

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts
1 egg, beaten
1 tablespoon lime juice (bottled is fine)
1 cup crushed tortilla chips (it may take more depending on how finely you crush them)
1/2 cup salsa
1/2-1 cup mozzarella cheese or 1/2-1 cup monterey jack cheese
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Beat the egg in a shallow bowl.
  • Mix in the lime juice with the egg.
  • Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
  • Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
  • When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
  • Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
  • Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.

MEXICAN CHICKEN PARMESAN



Mexican Chicken Parmesan image

A Mexican twist on chicken Parmesan.

Provided by SheCooksIEat

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 40m

Yield 4

Number Of Ingredients 10

½ cup cornmeal
¼ teaspoon ground cumin
¼ teaspoon chile powder
¼ teaspoon salt
1 egg
4 skinless, boneless chicken breasts, or more to taste
1 teaspoon vegetable oil
¼ pound Monterey Jack cheese, thinly sliced
2 cups red chile sauce
¼ cup crumbled cotija cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 377 calories, Carbohydrate 21.2 g, Cholesterol 138.5 mg, Fat 16.5 g, Fiber 0.7 g, Protein 34.5 g, SaturatedFat 7.8 g, Sodium 475.8 mg, Sugar 0.4 g

MEXICAN CHICKEN "PARMESAN" (MINUS THE PARMESAN)



Mexican Chicken

My Mexican twist on a classic...Chicken Parmesan. I test many of my recipes on my 3-year old Granddaughters and Grandpa. Unfortunately they ate almost all of it...none left for Grandpa. So, I thought it might be worthy of posting.

Provided by Grandmakristin

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
flour for dredging chicken seasoned with salt and pepper
2 eggs, beaten
2 cups panko breadcrumbs
2 tablespoons taco seasoning (from a package or a combo of your favorite dried spices)
2 cups salsa (your favorite jarred or home made)
2 cups shredded cheddar cheese (or taco blend, monteray jack, etc.)
canola oil (for frying the chicken)

Steps:

  • Preheat oven to 350 degrees.
  • Pound chicken breasts to approximately 1/4-1/2 inch thickness.
  • In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.
  • In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.
  • Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.
  • Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.
  • Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.
  • Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.
  • I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.

MEXICAN CHICKEN AND CORN SKILLET



Mexican Chicken and Corn Skillet image

Delight your loved ones today with our Mexican Chicken and Corn Skillet recipe. Our elotes inspired Mexican Chicken Corn Skillet features a blend of mayo, lime juice and chipotle powder. Add a sparkle of Parmesan cheese and cilantro to garnish the dish perfectly.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 Tbsp. oil
1 lb. boneless skinless chicken thighs, cut into thin strips
1 tsp. garlic powder
1 tsp. chipotle chile pepper powder
1/4 tsp. ground black pepper
1 pkg. (10 oz.) frozen corn
6 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
1 Tbsp. fresh lemon juice
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oil in large skillet on medium heat. Add chicken and seasonings; cook and stir 4 min. or until chicken is done.
  • Add corn, mayo and lemon juice; cook and stir 3 to 4 min. or until heated through. Stir in 2 Tbsp. cheese.
  • Sprinkle with remaining cheese and cilantro.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g

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