20 Reviews

This is great, I have made it several times. Lately, I have been baking it in a 9 x13. Put olive oil in the bottom and flip it half way thru. I do 400 degrees for about 35 minutes.

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lizgal June 02, 2013

The sauce makes this! Even my picky Dd liked it! Made for ZWT8

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Elaniemay August 05, 2012

The Jalapeno Cilantro Cream sauce is awesome! I can think of so many uses for it... I made the sauce as written. However, we're trying to cut down on fried foods, so I made a paste with the olive oil and the spices listed for the breading mix, then rubbed a whole chicken with it. We put it in the oven on a vertical roaster for an hour and it was very, very good! Made this for ZWT8 - thank you Susie D!

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Jostlori August 03, 2012

Turned out great, served with baked sweet potatoes and Mexican Kale salad.

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adopt a greyhound March 19, 2015

So before I made this recipe, I made the jalapeno cilantro cream sauce twice. The first sauce I made as directed and served it with tacos and burritos in place of ordinary sour cream. I let the sauce sit in the fridge for 3 hours to let the flavors blend. While I thought it was good, it wasn't quite hot enough for our tastes. In fairness we do like VERY spicy food. The second time I made the sauce to top baked potatoes, I made it as directed but left half of the jalapeno's seeds in hoping for more hot. It was much better but still not hot enough. The third time was when I made the fiesta chicken. This time I made as directed but used 1 jalapeno, 1 habanero, and one half of a hatch green chili (no seeds from any). It was the best sauce so far. For the chicken I made as directed except I just used store bought breadcrumbs. I also used 1/2 tablespoon New Mexico Red chili powder and 1/2 tablespoon McCormick chili powder. The chicken came out awesome and paired so well with the cream sauce. Since this is such a good recipe, I must check out other recipes posted by Susie. Thanks.

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Scott Keith September 20, 2014

I have been looking at this recipe for some time and had to give it a try. Having a nice crust on chicken with gluten free ingredients can be a challenge. The addition of the cornmeal really made the difference. Butterflying the chicken prior to cooking helps to ensure a moist dish. The cilantro cream is the crowning touch. Thank you Susie D for a wonderful recipe. Made for Culinary Quest 2014.

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PaulaG August 26, 2014

I LOVED this! I do think the batter for the chicken could use a little more spiciness but that is just a preference. The crispiness and moistness of the chicken were wonderful and the sauce is absolutely amazing. I will be making this again.Thanks for the recipe

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jennifer jay July 12, 2011

Super good, the chicken is tender with a nice crispy coating and it goes into the excellent category with the great sauce! Made for ZWT #7 and the amazing team Witchin Kitchen.

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CaliforniaJan May 28, 2011

The chicken is great. Nice and tender with a flavorful coating. But the sauce? WOW is that good. We even put some on our twice baked potatoes. Thanks for sharing the recipe and I know we will use the sauce often. :)

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2Bleu February 02, 2010

I didn't butterfly my chicken but my chicken breast were thinner . I cut the breading mix in half since I was only doing two but the kept the full sauce amounts and am glad I did LOL As for the chicken being bland we did not find that at all. It is subtly spiced which is a good thing with the creme being so filled with flavour. It gets no competion that way LOL I used freshly grated garlic and not the powder and grated the ginger instead of mincing. We loved this recipe and will be made over and over. Made for PAC Fall 09

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wicked cook 46 September 15, 2009
Fiesta Chicken With Jalapeno Cilantro Creme