Tex-Mex Chicken Parmesan
Now that you finally have your pantry stocked with breakfast items for the school week, why not use a staple, cereal, to create a delicious chicken dinner! This Tex-Mex version of a classic Italian meal is now a family favorite. The secret to cutting down on cooking time is slicing the chicken ultra thin. The thinner the meat, the quicker it cooks!
Ingredients
Scale
- 4 chicken breasts 2 cups of Chex corn cereal (you might need more depending on how large the chicken breasts are)
- 2 tbsp taco seasoning
- 2 large eggs
- 1/4 cup water
- 1 large jar Mrs. Renfro’s Mild salsa
- 1 cup shredded Mexican blend cheese
- oil for pan frying
- 1–2 avocados (optional)
- 1 tbsp chopped fresh cilantro (optional)
Instructions
- Turn oven on to 375 to begin heating.
- Trim the chicken of fat and slice each breast lengthwise in half so they are thinner.
- In a large ziplock bag, pour in the Chex cereal and the taco seasoning and pound with a meat tenderizer until fine.
- In a bowl, mix the eggs and water.
- Dredge each chicken breasts in the egg mixture and then place in the ziplock bag.
- Shake until completely coated.
- Pan fry on medium heat until golden on one side (about 3 minutes) then flip and cook for another 2.
- Remove and place in a baking dish.
- Pour salsa over the top and sprinkle with cheese.
- Bake for 10 minutes or until cheese bubbles and browns.
- Serve with sliced avocado.
Notes
A delicious side dish is sautéed corn and black beans or cilantro rice.
Keywords: tex-mex, chicken, parmesan, dinner