1 c. salsa
2 c. Mexican blend cheese
1/2 c. cotija (optional but makes it extra special)
1 c. milk (sub almond if you wish)
1 egg
Pre-heat your oven to 375 degrees.
Let's start by prepping the chicken. This step might be the most important, as it is the star of the dish after all :) Placing plastic wrap or parchment paper on your counter, lay the chicken breasts out and slice long ways in half. Cover them in plastic wrap and pound the breasts super thin. This will make the chicken tender and delicious! Lightly salt the chicken. You may have to cut into smaller pieces as they can get quite big once they are pounded out.
In a small bowl, whisk together the milk and egg.
Place the Spicy Nut Crumbs on a plate and add the packet of taco seasoning. If you are looking for a yummy clean taco seasoning, check out this one from Primal Palate. Mix together the crumbs and seasoning.
Drench each piece of chicken in the egg mixture and then fully coat in the crumbs. *I only add half of the Nut Crumbs to the plate at a time and swap out halfway through so they don't get too soggy too quickly from the milk mixture.
You have two options for cooking there is the easier way and the better way :)
The easy way: Grease a baking sheet with oil spray or just use parchment paper to coat and lay the coated chicken breasts out on the sheet. Bake for 15 minutes. Take out of the oven and cover in salsa and cheese (just like you would when making chicken parm) and then throw back in the oven for another 5 minutes or until the cheese is melted. (I usually broil on high for the last minute to get the cheese a bit brown and bubbly.)
The better way: This way is better, because the chicken gets crispier. It's just a bit more work. Add some olive oil into a skillet and heat up to medium temp. Fry the chicken about 2 minutes on each side (flipping over using a fork) and transfer to a baking sheet when done. Cover in salsa and cheese (just like you would when making chicken parm) and then throw into the oven for 10 minutes or until the cheese is melted. (I usually broil on high for the last minute to get the cheese a bit brown and bubbly.)
A really good, jarred salsa works for this recipe, but of course we get ours from our local farmers market in San Diego. Ruth's No. 5 is one of our favorites, if you are local or happen to be in the area:)
I serve this chicken with black beans and rice and top it like I would a taco - with all the fixins. It would also be amazing served with our Mexican Street Corn recipe.
The Perfect Skinny Margarita (makes 2):
4 oz. Tequila
3 oz Grand Marnier
3 limes squeezed
1 orange squeezed (small one like a cutie)
2 t. agave nectar
2 T. sparkling water
Add all the ingredients to a blender or shaker and mix well with ice. Make it extra special with a tajin and salt rim and spicy with some jalapenos.