Tortilla Crusted Chicken With Creamy Poblano Rice
Ingredients:
1 medium Boneless, Skinless Chicken Breast sliced in half to make two thinner cutlets
1 c All Purpose Flour
2 c Tortilla Chips crushed into crumbs
2 tbsp Oil for shallow pan frying
1 large Egg lightly beaten with a splash of water
Salt & Pepper for the chicken, the flour & the eggs
Instructions:
Step 1:
On one plate, add all purpose flour and season with salt and pepper.
On a second plate, add a beaten egg and a splash of water, beat to break it up and season with salt and pepper.
Finally on a third plate, add tortilla chips that you have crushed in a food processor.
Step 2:
Slice a medium to large chicken breast in half to make two thin cutlets. Season with salt and pepper.
Lightly coat in flour, then egg and then coat in the crushed tortilla chips.
Step 3:
Add oil to a non stick skillet and pan fry until golden on both sides with an internal temperature of 165 degrees.
For The Creamy Poblano Rice:
Ingredients:
2 tsp Butter
1/4 c Onion chopped
3/4 c Corn either canned, or defrosted from frozen
2-3 tbsp Canned Poblano Peppers
2 tbsp Pimientos or diced Red Peppers
2-3 oz Cream Cheese
1/3 c Milk to thin
1 1/2 c COOKED Long Grain White Rice
1 tbsp Parmesan Cheese optional
1 tbsp Chopped Parsley plus more for garnish, if desired
Instructions:
Step 1:
Prep your rice earlier in the day or the day before so it’s ready to go!
Step 2:
In a non stick skillet, add butter (or oil) onion and corn.
Saute for a few minutes.
Add poblanos and pimientos.
Cook for one minute.
Step 3:
Now add the cream cheese and a bit of milk to thin.
Eyeball this keeping in mind that the rice will absorb much of it.
Add the rice and chopped parsley.
Stir to combine.
Add another splash of milk if necessary.
OPTIONAL: add a sprinkling of parmesan and plate the rice topping it with the pan fried chicken.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Information:
Overall Meal:
Calories: 1100 kcal | Protein: 52g | Carbohydrates: 110g | Fat: 53g | Fiber: 7g
Frequently Asked Questions:
Can I use pre-crushed tortilla chips for the Tortilla Crusted Chicken?
Yes, you can use pre-crushed tortilla chips to save time.
Ensure they are finely crushed for a better coating.
Can I substitute the chicken breast with another cut of meat for the Tortilla Crusted Chicken?
Yes, you can use chicken tenders or thighs if you prefer.
Adjust cooking times accordingly.
Is it necessary to crush the tortilla chips in a food processor, or can I use another method?
You can crush the tortilla chips using a food processor, blender, or by placing them in a sealed plastic bag and using a rolling pin.
Can I bake the Tortilla Crusted Chicken instead of pan-frying for a healthier option?
Yes, you can bake the chicken in the oven at around 400°F (200°C) until it reaches an internal temperature of 165°F (74°C).
How spicy is the Creamy Poblano Rice with the canned poblano peppers?
The spiciness depends on personal preference.
Adjust the quantity of poblano peppers to control the heat level.
Can I use frozen peas instead of corn in the Creamy Poblano Rice?
Yes, you can substitute peas for corn.
Thaw them before adding to the dish.
Is there a dairy-free alternative to cream cheese in the Creamy Poblano Rice?
You can use dairy-free cream cheese or coconut milk for a non-dairy alternative.
Can I prepare the Creamy Poblano Rice in advance?
Yes, you can prepare the rice mixture ahead and reheat it when ready to serve.
Adjust the consistency with a bit of milk if needed.
What’s the purpose of the Parmesan Cheese in the Creamy Poblano Rice?
Parmesan adds a savory kick.
It’s optional but enhances the overall flavor.
Can I make the Tortilla Crusted Chicken and Creamy Poblano Rice as separate dishes?
Yes, both dishes can be prepared independently and served together or separately based on preference.