Mexican "chicken Parmesan"

Name: Mexican "chicken Parmesan"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 1 egg, beaten; 1 tablespoon lime juice (bottled is fine); 1 cup crushed tortilla chips (it may take more depending on how finely you crush them); 1/2 cup salsa; 1/2-1 cup mozzarella cheese or 1/2-1 cup monterey jack cheese; salt and pepper

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Recipe by vdm86

This is a simple, unique twist on Chicken Parmesan with a Mexican flare. The flavors are awesome. Use as little or as much salsa and cheese as you like. I recommend serving it with some cilantro rice or Spanish rice. Or you can simply serve it with some tortilla chips and salsa!

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READY IN: 45mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

2

boneless skinless chicken breasts
1

egg, beaten
1

tablespoon lime juice (bottled is fine)
1

cup crushed tortilla chips (it may take more depending on how finely you crush them)
¹⁄₂

cup salsa
¹⁄₂ - 1

cup mozzarella cheese or 1/2-1 cup monterey jack cheese
salt and pepper

DIRECTIONS

Preheat oven to 375 degrees.
Beat the egg in a shallow bowl.
Mix in the lime juice with the egg.
Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.

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