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Chicken - South Of The Border

Chicken - South Of The Border created by Bergy

I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • Pound chicken breast halves to 1/2 inch thickness.
  • Combine flour and seasonings in a medium bwl.
  • Lightly beat eggs.
  • Measure cornmeal into a shallow bowl.
  • Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
  • Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
  • Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
  • Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
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RECIPE MADE WITH LOVE BY

@HEP MEP
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@HEP MEP
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"I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew.""
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  1. Bergy
    Mep I shall remember you every time I make this chicken - I will be making it again. because it was so tasty. I cut back on the breading by only using a light dusting of Panko crumbs and the seasonings - no egg, no flour & no cornmeal. There was just enough to give a bit of crisp coating. Then used Hot salsa and lite Havarti cheese - It was delicious.
    Reply
  2. Bergy
    Chicken - South Of The Border Created by Bergy
    Reply
  3. Bergy
    Chicken - South Of The Border Created by Bergy
    Reply
  4. Bergy
    Chicken - South Of The Border Created by Bergy
    Reply
  5. HEP MEP
    I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."
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