This recipe fro Tortilla-Pecan
Crusted Chicken was submitted by Frances Andrews, Wilson, NC.
Tortilla-Pecan
Crusted Chicken
- 8 sun-dried tomatoes (not
oil packed)
1 cup boiling water
- 4 boneless, skinless chicken
breast halves
Southwestern Paste (recipe follows)
3 ounces Monterey Jack cheese with jalapeno peppers, sliced in
thin strips
1/2 cup finely crushed tortilla chips
1/2 cup finely chopped pecans
1 tablespoon slightly beaten egg white
Lettuce leaves
2 red jalapeno peppers, cut in rings
- In small bowl, place sun-dried
tomatoes. Add water and soak about 30 minutes or until soft;
drain, pat dry and slice.
- On thicker side of each
chicken breast half, cut a horizontal pocket, being careful not
to cut through opposite side. Brush inside of pockets with 1
tablespoon of Southwestern Paste. Stuff each breast half with
equal portions of sun dried tomatoes and cheese; press edges
firmly to seal. Brush remaining Southwestern Paste on both sides
of chicken.
- In large shallow dish,
place tortilla chips, pecans and egg white; stir to mix well.
Add chicken to crumb mixture, pressing to adhere coating.
- Arrange chicken on nonstick
jelly roll pan and place in 400°F (205°C) oven for about
25 minutes or until fork can be inserted with ease.
- Line serving dish with
lettuce leaves. Arrange chicken on lettuce and top with jalapeno
pepper rings.
Makes 4 servings.
Southwestern Paste: In small bowl, mix together 3
tablespoons hot honey mustard, 1 1/2 teaspoons chili powder,
1 1/2 teaspoons dried cilantro, 3/4 teaspoon ground cumin, 3/4
teaspoon dried oregano, 1/2 teaspoon salt and 2 small cloves
garlic (pressed).
Recipe provided courtesy
of the National Chicken Council. Used with permission.
