Smokey chipotle, salsa and Monterey Jack come together for a Mexican twist on an old favorite. And the best part is, it’s on the table in 30 minutes.
photography by Paul Gelsobello Studio
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 servings
1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
3 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon chipotle chili powder
6 boneless, skinless chicken breast halves (about 1 1/2 lbs.)*
1/2 cup cornmeal
1/2 teaspoon salt
3/4 cup Ortega Salsa
1-1/2 cups shredded Monterey Jack or cheddar cheese
Preheat over to 400˚F. Spray baking sheet with Chef’s Joy spray. Combine mayonnaise, lime juice and chipotle chili powder in small bowl. Combine cornmeal with salt. Brush both sides of chicken generously with mayonnaise mixture. Dip in cornmeal mixture. Arrange chicken on prepared baking sheet and bake 15 minutes or until golden.
Top evenly with salsa, sprinkle with cheese. Bake 5 minutes or until cheese is melted.
*If breasts are large use 3 and butterfly or slice in half lengthwise to make 6 smaller breasts. This will help them cook more quickly.
recipe developed for Baker’s Joy
food stylist – Catherine Paukner
food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean