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.
SPICY CHICKEN-TORTILLA CHIP CASSEROLE
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Melt the butter in a large pot over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour, cumin, oregano and cayenne and stir until coated. Add the chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from the heat. Stir in the chicken, white beans and 1 cup cilantro.
- Butter a 3-quart baking dish. Spread one-third of the crushed tortilla chips in the bottom. Top with half of the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 minutes. Uncover and bake until lightly browned and bubbling, about 10 minutes. Top with more cilantro.
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
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.
CRUNCHY CHICKEN FINGERS
Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!
Provided by Jennifer Dean
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g
TORTILLA CHIP CRUSTED CHICKEN
Steps:
- Preheat oven to 425 degrees F. Sprinkle chicken with salt and pepper. Stir together 1/3 cup flour and next 3 ingredients. Whisk eggs just until foamy, and stir in pressed garlic.
- Place a wire rack coated with cooking spray in a 15x10 jelly-roll pan. Dredge chicken tenders in flour mixture, shaking off excess; dip in egg mixture, and dredge in crushed tortilla chips. Lightly coat chicken on each side with vegetable cooking spray; arrange chicken on wire rack.
- Bake for 18-20 minutes or until golden brown and done, turning once after 12 minutes. Serve with Pineapple-Kiwi Salsa, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHIP-CRUSTED CHICKEN
Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
TORTILLA/PARMESAN-CRUSTED CHICKEN FOR TWO
This is something I created when I saw what was left from a bag of corn tortilla chips. Instead of throwing them out, I put them to good use, and I'm glad I did. This added a crunchy coating to chicken breasts, while the inside was nice and moist. You don't have to use corn tortillas if you don't want to. Use any style tortilla chip, or make your own. I've seen fish covered with a tortilla crust, but never chicken. Some call for eggs, flour, etc, but I just used Italian dressing for a marinade, and that was enough moisture to allow the chip mixture to stick. It also cut down on calories, because I used fat-free dressing. If you must use eggs, that's fine too. Play around with it, until you get what you like.
Provided by VickyJ
Categories Chicken Breast
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- For marinade: Combine dressing and garlic in a zip bag with chicken.
- Blend marinade and chicken by rolling bag around in between both hands.
- Let it marinate for at least an hour in the refrigerator, but it's much better longer.
- Preheat oven to 375°F.
- Line sheet pan with aluminum foil and spray with nonstick cooking spray.
- In a large zip bag, combine crushed chips, parmesan cheese, basil, rosemary, salt and pepper.
- Pour half tortilla mixture out onto a paper plate for first chicken breast. Take first piece of chicken from the marinade bag, and coat both sides with mixture, pressing it into the meat. Place coated chicken breast on lined/treated sheet pan.
- Repeat above step with other breast.
- Cover loosely with plastic wrap or foil and refrigerate for 5-10 minute.
- Bake for 30-45 min or until chicken is cooked through.
- Coating should be golden brown and juices run clear.
- This would be good served with a tossed, potato or macaroni salad, potato side dish, sliced over a salad, steamed vegetables, etc.
- Note: Preparation time includes time to marinate.
Nutrition Facts : Calories 149.7, Fat 2.3, SaturatedFat 0.9, Cholesterol 70.9, Sodium 273.3, Carbohydrate 1.9, Fiber 0.1, Sugar 1.3, Protein 28.4
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