Mexican Chicken Parmesan for Two
I love experiment with different ideas to create new recipes. Since I learned to cook at a young age from my mother I developed like most experienced cooks the ability to create dishes that not only taste delicious but fill that need for putting a meal on the table quickly. I believe that if you are going to eat food should taste wonderful inviting you to sit down even on a week night for a tasty meal with you family. My Mexican Chicken Parmesan is deliciously easy taking about 45 minutes from start to setting the meal on the table! Perfect during the busy Holiday Season.
Mexican Chicken Parmesan for Two
2 large Chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper1 cup flour
1 cup plain Panko Bread Crumbs
1/2 cup grated Parmesan cheese
1 egg
1 carton(8 oz) fresh Salsa, medium
1 cup Mexican four cheeses
1 jalapeno peppers, sliced
Spray baking dish with cooking spray.
Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place egg in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking dish. Spoon Salsa over chicken. Top with cheese then arrange jalapeno pepper in baking dish Bake for 30 minutes, or until chicken is golden brown and cooked through. Remove from oven and serve.
Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place egg in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking dish. Spoon Salsa over chicken. Top with cheese then arrange jalapeno pepper in baking dish Bake for 30 minutes, or until chicken is golden brown and cooked through. Remove from oven and serve.
Enjoy!
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