Mexican Style Chicken "Parm"

Name: Mexican Style Chicken "Parm"
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-6 serving(s)
Ingredients: 24 ounces canned chopped tomatoes or 24 ounces jarred tomato puree; 1 medium onion, chopped; 3 large garlic cloves, smashed; handful fresh cilantro, rinsed well to get rid of any sand; 2 tablespoons chili powder; 1 tablespoon cumin; 2 teaspoons paprika; 2 serrano peppers or 2 jalapeno peppers, pulp and seeds removed, chopped; 1 lime, juice of; 1 tablespoon tomato paste; 1/4 cup olive oil; 1/4 cup water; kosher salt and fresh cracked black pepper; 2 lbs chicken breasts, pounded thin (4-6 breasts); 1 cup all-purpose flour; 3 eggs, beaten; 2 cups panko breadcrumbs; 2 teaspoons garlic powder; 2 teaspoons chili powder; 1 teaspoon onion powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 cup vegetable oil (divided 1/2 and 1/2) or 1 cup canola oil (divided 1/2 and 1/2); kosher salt and pepper; 8 ounces mexican-style shredded cheese; 1 cup green onion, chopped; sour cream and your favorite Mexican rice (optional)

Submitted by Pinay0618

"I found this recipe on the She Knows website. There is a somewhat long list of ingredients for the sauce, but you just zap it all in the blender or food processor and then pour it into a saucepan to cook while prepping the chicken."

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Ready In:: 1hr
Ingredients:: 27
Serves:: 4-6

ingredients

For the Mexican red sauce
24 ounces canned chopped tomatoes or 24 ounces jarred tomato puree
1 medium onion, chopped
3 large garlic cloves, smashed
handful fresh cilantro, rinsed well to get rid of any sand
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 serrano peppers or 2 jalapeno peppers, pulp and seeds removed, chopped
1 lime, juice of
1 tablespoon tomato paste
¹⁄₄ cup olive oil
¹⁄₄ cup water
kosher salt and fresh cracked black pepper
For the Mexican chicken Parm
2 lbs chicken breasts, pounded thin (4-6 breasts)
1 cup all-purpose flour
3 eggs, beaten
2 cups panko breadcrumbs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 cup vegetable oil (divided 1/2 and 1/2) or 1 cup canola oil (divided 1/2 and 1/2)
kosher salt and pepper
8 ounces mexican-style shredded cheese
1 cup green onion, chopped
sour cream and your favorite Mexican rice (optional)

directions

Prepare the Mexican red sauce:
Add the first 10 ingredients to a large food possessor and puree until well combined. Add pureed sauce to a medium-size pot equipped with a lid. Stir in olive oil and water and turn on the heat to medium. Bring sauce to a light boil. Once boiling, turn down the heat to low/simmer, cover and cook sauce 10-15 minutes. Turn off heat, stir, salt and pepper to taste.
Prepare the chicken:
Preheat oven to 400 degrees F.
Set out 3 shallow bowls on your counter top. Place flour in one, beaten eggs in the second and panko, garlic powder, chili powder, onion powder, cumin and paprika in the third.
Place a large frying on your stove top. Place 1/2 cup of oil in the pan and heat over medium heat. Salt and pepper your chicken.
In batches, dredge pounded chicken breasts in flour (shaking off excess), dip in the egg, then coat in the panko mixture.
Place coated chicken in frying pan and fry, flipping once, until lightly browned on each side, about 2 minutes per side. (Add the additional 1/2 cup of oil midway through frying to continue cooking the chicken -- just be sure to allow the oil to heat up again before adding the second batch of chicken.).
Once all the chicken is fried, place chicken in a roasting pan, cover with desired amount of prepared Mexican red sauce, top with desired amount of cheese and place in the preheated oven about 5-10 minutes (depending on thickness of chicken).
Remove from the oven and serve Mexican-style chicken Parm over Mexican rice, top with chopped green onion, sour cream and tortillas on the side if desired.