TORTILLA CRUSTED CHICKEN
Tortilla Crusted Chicken is like Mexican inspired chicken tenders. They take 30 minutes to make and they are perfect for dipping with salsa or over a salad!
Provided by Yumna Jawad
Categories Entree
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 199 kcal, Carbohydrate 10 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 148 mg, Sodium 125 mg, ServingSize 1 serving
CORN-TORTILLA-CRUSTED CHICKEN TENDERS
We love honey mustard with these kid-friendly chicken tenders, but ketchup or salsa is delicious, too. To make this dish gluten-free, use cornstarch in place of the flour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet.
- In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.
Nutrition Facts : Calories 585 g, Fat 25 g, Fiber 4 g, Protein 40 g
TORTILLA CRUSTED CHICKEN
You can make this delicious Tortilla Crusted Chicken in less than 45 minutes for an easy dinner idea your whole family will love. It's made with crushed tortilla chips, chicken breasts and a few spices for a quick meal you can have on the table in no time.
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine crushed tortilla chips, cilantro, garlic powder, cumin, chili powder, black pepper and salt.
- Slice the chicken breasts lengthwise into long strips and place in a large resealable bag.
- Melt butter in the microwave. Pour the butter into the resealable bag with the chicken and shake until coated.
- Pour the tortilla crumb mix into the bag and shake thoroughly until all of the chicken strips are thoroughly covered.
- Place the chicken strips on a lightly greased baking sheet.
- Bake at 350 degrees for 30 minutes. Enjoy!
Nutrition Facts : Calories 285 kcal, Carbohydrate 14 g, Protein 25 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 309 mg, Fiber 1 g, ServingSize 1 serving
CORN CHIP-CRUSTED CHICKEN
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
- Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
- Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.
Nutrition Facts : Calories 710, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 809 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 55 grams, Sugar 6 grams
TORTILLA-CRUSTED CHICKEN WITH STEWED TOMATOES AND CORN
Steps:
- 1. In a small bowl stir together the 4 teaspoons chili powder, the ground cumin, and salt. Rub both sides of each chicken breast half with some of the spice mixture. 2. Cook chicken breast halves in a grill pan (or in a large skillet with the olive oil) over medium-high heat for 12 to 15 minutes or until chicken is browned and no longer pink (i70°F), turning once. 3. Meanwhile, in a medium saucepan combine tomatoes, corn, the 1 tablespoon chili powder, and the cumin seeds. Bring to boiling; reduce heat. Simmer, covered for 5 minutes. Stir in the whipping cream Simmer, uncovered, for 5 minutes more Stir in the cilantro. 4. Meanwhile, in a large skillet heat 1 inch of cooking oil over medium-higr heat until hot. Cook the tortilla strips ir hot oil about 1 minute or until golder brown. Using a slotted spoon, remove strips from aiJ; drain on paper towels. If using crushed tortilla chips, omit Step 4.) 5. Spoon tomato sauce on a servins platter and arrange chicken on top. Top with tortilla strips. Sprinkle with queso fresco. Per Serving: 286 CP.L, 15 g fat (6 g sat. fat) 90 mg choi, 608 mg sodium, 33 g carb., 2 g fiber 25 g pro.
MEXICAN CHICKEN TENDERS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk 1/4 cup vinegar, 1 tablespoon sugar and the chili powder in a shallow microwave-safe dish. Add the onions, separating them into rings. Cover with plastic wrap and microwave until crisp-tender, 3 to 5 minutes. Toss to coat the onions with the liquid, then let cool.
- Meanwhile, whisk 1/3 cup mayonnaise, the cilantro and the remaining 2 tablespoons vinegar and 1 tablespoon sugar in a large bowl. Add the cabbage, jalapenos, 1 teaspoon salt, and pepper to taste and toss. Refrigerate the slaw until ready to serve.
- Whisk the remaining 2/3 cup mayonnaise and 1 tablespoon liquid from the pickled onions in a shallow dish. Put the crushed chips in another dish. Coat a baking sheet with cooking spray. Dip the chicken in the mayonnaise mixture and then in the chips; place on the baking sheet. Mist the chicken with cooking spray. Bake until crisp and cooked through, 10 to 12 minutes. Serve with the slaw and onions.
CHICKEN WITH STEWED TOMATOES
Make and share this Chicken With Stewed Tomatoes recipe from Food.com.
Provided by mandagirl
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut chicken breast halves in half again.
- Mix flour, salt and pepper together in a plastic bag.
- Add chicken pieces and shake to coat.
- In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
- Add stewed tomatoes, oregano and basil.
- Lower heat, cover and cook for about 1 hour.
Nutrition Facts : Calories 221.2, Fat 9.2, SaturatedFat 3.1, Cholesterol 86.1, Sodium 210, Carbohydrate 3.7, Fiber 0.6, Sugar 2, Protein 29.8
ROAST TOMATOES, CHICKEN SCHNITZEL & CHEESY CREAMED CORN
Pair crisp chicken schnitzel with roasted tomatoes and cheesy creamed corn for a delicious dinner. Roasting the tomatoes gives them a lovely, jammy texture
Provided by Esther Clark
Categories Dinner
Time 2h15m
Number Of Ingredients 15
Steps:
- Put the chicken breasts on a board, cover with a sheet of baking parchment and bash with a rolling pin to a 1cm thickness. Tip into a large bowl with the buttermilk and 1 tsp heaped salt, turning to coat. Cover and leave to marinate in the fridge for 4 hrs or overnight.
- Heat the oven to 160C/140C fan/gas 3 and line a baking sheet with baking parchment. Tip the tomatoes onto the baking sheet with the garlic and thyme. Drizzle over the olive oil, season and roast for 50 mins-1 hr, or until soft but holding their shape.
- For the corn, heat the butter in a saucepan over a medium heat until foaming. Add the shallot, reduce the heat to low and fry for 10 mins until softened. Cut the kernels from the corn cobs and add these to the pan along with 125ml water. Simmer for 5 mins, then add the cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the cheese and season to taste. Set aside.
- Remove the chicken from the marinade, wiping away any excess using kitchen paper. Tip the beaten eggs into a shallow bowl, put the flour in a second and the panko in a third. Dip each marinated chicken breast into the flour, then the egg and lastly the panko. Heat the oil in a large skillet or non-stick frying pan over a medium-low heat and fry the breaded chicken breasts for 5-6 mins on each side or until golden and cooked through (you may need to do this in batches). Gently reheat the creamed corn, then serve with the schnitzel and roast tomatoes.
Nutrition Facts : Calories 849 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 56 grams protein, Sodium 2.5 milligram of sodium
CHICKEN STEW WITH OKRA, CORN, AND TOMATOES
This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g
TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY
Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip--this take on deconstructed nachos is sure to get the party started!
Provided by Tikeyah Whittle
Categories Sides
Time 2h7m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
- Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
- Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
- Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
- Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
- Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
- Bake the chicken for 12-15 minutes, until golden brown.
- While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
- Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
- When the chicken is done baking, let rest while you bake the queso fundido.
- Reduce the oven temperature to 400°F (200°C).
- Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
- Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 1132 calories, Carbohydrate 95 grams, Fat 61 grams, Fiber 9 grams, Protein 53 grams, Sugar 6 grams
CORN AND STEWED TOMATOES
Make and share this Corn and Stewed Tomatoes recipe from Food.com.
Provided by Parsley
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over med-high heat, melt butter and saute the sliced onion for about 3 minutes; add bell pepper and tomatoes. Bring to a boil; reduce heat, cover and simmer for about 10 minutes.
- Add corn and seasonings and simmer for 5 minutes, or until corn is tender.
TORTILLA CHICKEN DRUMSTICKS
Provided by Melissa Roberts
Categories Food Processor Chicken Bake Kid-Friendly Quick & Easy Father's Day Dinner Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (main course) servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.
- Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.
- Whisk egg and remaining 2 teaspoon chili powder in a bowl.
- Season chicken with 1/2 teaspoon salt. Dip drumsticks in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.
- Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.
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