Sunday, January 27, 2013

Mexican-style Baked Chicken Breasts

My dad got this recipe from me years ago (I think it was from a sunset cookbook?) and I was so pleased when he had it in his personal cookbook, Jim-Bob's Gore-May Cookbook, a collection of his favorite recipes which included family favorites from over the years and new ones brought to his kitchen by my step-mother Trish, and by many of his students and friends.

We have recently gotten these printed, and have been selling them to raise money to benefit one of our nieces, Marilyn, who had a near fatal car accident last summer. She is recovering, but slowly, and we all want to help cover costs and expenses outside of her insurance coverage. So if you are so inclined, please consider buying one of my Dad's cookbooks the recipes are fun, and easy, like this one, and proven family favorites.  http://www.lulu.com/shop/jim-deetz/jim-bobs-gore-may-cookbook/paperback/product-20364339.html  

So this recipe is presented in the recipe that way it is in my dad's cookbook, and lists a lot of garnishes that help this mimic a serving of enchiladas, but I made it tonight with a side of steamed rice and some black beans.

Mexican-style Baked Chicken Breasts

2 eggs
3 Tbl. salsa
1/4 tsp. salt
1 cup plain panko
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
6 boneless skinless chicken breast halves
4 Tbl. butter

Garnishes: shredded lettuce, chopped scallions, sliced avocados or guacamole, sliced cherry tomatoes, sour cream or crema, salsa

Preheat oven to 375 degrees F.

In a shallow bowl, beat together the eggs and the salsa, add salt.


In another shallow bowl, mix together the panko, cumin, chili powder, oregano, garlic powder and salt and pepper to taste. Mix well.
Add and mix all the seasoning in the Panko bread crumbs

Place butter in a shallow baking dish, large enough to hold all the chicken in one layer without crowding. Set in preheating oven until butter melts, and remove from oven.

Roll the chicken breasts, one at a time, in the egg mixture and then into the bread crumbs, covering completely.
The egg/salsa mixture helps to keep the crumbs on the skinless chicken
 
 
 
Place the coated/crumbed breasts in the pan. (I drizzle a little more melted butter over the tops.) Bake, uncovered, for 35 to 40 minutes, or until the meat in the thickest part of the breast is no longer pink.

Remove, and serve with your favorite garnishes. Leftovers work well in salads and burritos.

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