Mexican Chicken Parmesan

Cornmeal-breaded chicken breasts are covered with chile sauce and Monterey Jack cheese in this Mexican spin on chicken Parmesan.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 377 Calories

Ingredients

• 1 egg
• ¼ teaspoon salt
• 1 teaspoon vegetable oil
• ½ cup cornmeal
• ¼ teaspoon ground cumin
• 4 skinless, boneless chicken breasts, or more to taste
• ¼ cup crumbled cotija cheese
• ¼ teaspoon chile powder
• ¼ pound Monterey Jack cheese, thinly sliced
• 2 cups red chile sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.

Step 3

Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.

Step 4

Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.