Tortilla Crusted Chicken A La Mexicana Ragu Recipes

TORTILLA CRUSTED CHICKEN

Steps:

• Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
• Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
• Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
• Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
• Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
• To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

TORTILLA A LA MEXICANA

Steps:

• Poach the chicken breast in water or chicken stock for 10 minutes.
• Cool and cut into cubes.
• Place the tomato and chili powder in a blender and blend until is forms a smooth puree.
• Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently.
• Add the chicken cubes and season to taste with salt and pepper.
• Beat the eggs with salt and pepper to taste.
• Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams.
• Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist.
• Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist.
• Roll out of the pan onto a warm serving platter.