Fall weather means cozy nights and comfort food. This twist on an old favorite uses smokey chipotle chili powder, salsa, and Monterey Jack cheese to add Mexican flair to this recipe for Chipotle Chicken ‘Parmesan’. And the best part is, it’s on the table in 30 minutes, making it a perfect weeknight meal that the whole family will love.
Chipotle Chicken 'Parmesan'
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Mexican
Servings: 6
Ingredients
- 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
Instructions
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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.
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*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.
photography by Paul Gelsobello Studio
food stylist – Catherine Paukner
food stylist assistant – Lauren Dellabella
prop stylist – Heather Bean
