CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN
Great flavor, easy to make, and a nice twist on fried chicken that uses every day grocery store ingredients. Serve with Recipe #389419 that you can "jazz" up any way you want; and yellow rice for a quick easy dinner. This is also great served with a side salad and fresh fruit for something a bit lighter, or a tangy coleslaw.
Provided by SarasotaCook
Categories Sauces
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
- Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
- Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
- Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
- Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
- Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
- Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
- Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
- ENJOY!
EASY CRISPY CHICKEN AND CHEESY SPINACH TART
Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Using prepared Alfredo sauce this version is deceptively simple to make, yet so incredibly delicious, the crispy tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach. So good your family will wonder where you hid the chef!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled.
- Heat butter in a large skillet over medium heat. Add onions, cover and cook for 10 to 15 minutes stirring often until onions are tender. Add spinach to the pan and heat for an additional 5 minutes stirring often until spinach has wilted.
- In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside.
- To assemble, lay out pie crusts on parchment lined baking sheets. Spread half of the Alfredo sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the caramelized onions and spinach, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40 to 45 minutes or until crust is golden brown.
CRISPY CHICKEN AND CHEESY SPINACH TART
Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Deceptively simple to make, yet so incredibly delicious, the tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach blended together in a creamy Gruyere cheese sauce. So good your family will wonder where you hid the chef!
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 15
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food
CRISPY CHEESY CHICKEN BALLS
I am intrigued by this recipe. It is the first I've ever seen of this type. These have got to be fantastic for dipping and for serving at parties! Recipe & Photo: Missjoniblog.blogspot.com
Provided by Ellen Bales
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- 1. With a mixer or in a food processor, mix together the chicken, cream cheese, Colby and cheddar cheeses, scallions, salt and pepper, and hot sauce. Set aside.
- 2. Place flour, eggs (beaten with a fork), and panko crumbs in 3 different bowls. Form 2-inch balls of the chicken mixture. Roll each ball through the flour, then the egg wash, then the panko. Set on a baking sheet.
- 3. Bake in a preheated 350-degree oven for 20-25 minutes until the panko crumbs are golden brown.
- 4. Serve alongside ranch or blue cheese dressing for dipping.
CRISPY & CHEESY CHICKEN PARMIGIANA
I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.
Provided by Bayhill
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- SAUCE:.
- In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
- In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
- Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
- Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
- Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
- Toss cooked pasta with remaining sauce. Serve pasta on the side.
Nutrition Facts : Calories 1105.3, Fat 44.4, SaturatedFat 10.8, Cholesterol 153.4, Sodium 2594.3, Carbohydrate 121.8, Fiber 11.1, Sugar 26, Protein 58
5 INGREDIENT CRISPY CHEESY AIR FRYER CHICKEN DINNER RECIPE
Made with only 5 ingredients, this crispy cheesy chicken is made in an air fryer
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat your air fryer to 400 degrees. Spray the cooking basket lightly with cooking spray. In a large bowl place the milk and chicken breasts. Sprinkle in a generous pinch of salt and freshly ground pepper. Allow to marinate in the milk for 10 minutes. In a shallow bowl combine panko bread crumbs and shaved cheese. Dredge chicken breasts through panko and cheese mixture (press the mixture on top of the chicken generously) and place in the air fryer basket. Make sure that the basket is not overcrowded. I fit 2 chicken breasts in the basket, so I did this in two batches. Spray the top of the chicken lightly with cooking spray (this 'locks on' the cheesy bread crumb topping). Cook for 8 minutes, flipping the chicken breasts halfway through. Remove from the air fryer, repeat the process with any remaining chicken breasts. If you want to warm everything, you can add the already cooked chicken breasts into the basket and cook them for 1 minute to warm them! Enjoy
HOMEMADE CHICKEN TAQUITOS ARE CRISPY, CHEESY, AND ALWAYS PARTY-READY
They're the ultimate grab-and-go appetizer!
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the chile powder, salt, cumin, garlic powder, onion powder and black pepper. Add the chicken and toss to coat. Stir in the cheese and green chiles. Working with 1 tortilla at a time, spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll). Repeat with the remaining chicken mixture and tortillas. Preheat the oven to 250°. Heat 1/2-inch of oil in a large cast iron skillet over medium heat until it registers 375°. Fry 4 taquitos, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a paper towel lined baking sheet; keep warm in oven. Continue frying until all taquitos are cooked. Serve hot with sour cream, guacamole, and salsa.
CRISPY CHICKEN CHEESY GRINGA RECIPE IS LIKE A QUESADILLA BUT BETTER
So when I received this gorgeous panini maker from Hamilton Beach I knew I wanted to make a Crispy Chicken Cheesry Gringa recipe. They are simple to make using a already roasted chicken and are even better than a quesadilla.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat oven to 450F. Mix the oil with the spices and on a rimmed baking sheet toss with the chicken. Roast for 20 min. or until starting to get crisp. Toss and cook for another 10 min. or until crispy.
- To make the gringas, place a tortilla butter side down on a cutting board or plate. Fill half of the tortilla with the sliced Monterey Jack, then chicken and top with a good amount of shredded cheese. Fold over the tortilla and gently place on the Hamilton Beach Panini Press Gourmet Sandwich Maker. Close the lid and heat until the cheese is melted and the tortillas are crisped. Slice into half or thirds and serve. Top with cilantro if using!
CRISPY CHEESY CHICKEN
I came across this recipe in my old, old files. Quick and easy to put together. Delicious served with rice. Photo: Recipelion.com 03-10-15
Provided by Ellen Bales
Categories Casseroles
Time 1h
Number Of Ingredients 13
Steps:
- 1. Pound the chicken breasts until they are about 1/2 inch thick (or cut them in half lengthwise). Sprinkle each chicken breast with salt, pepper, and garlic salt; set aside.
- 2. Set up three bowls: one containing the egg wash, one containing the cheddar Jack cheese, and one containing the Panko crumbs.
- 3. Dip each piece of chicken in the egg wash, then the cheddar Jack cheese and then the Panko crumbs. Place the chicken in a 13x9-in. baking dish. Sprinkle with parsley.
- 4. Cover the pan with aluminum foil and bake in a preheated 400º oven for 35 minutes. Remove the foil and continue to cook until chicken is brown on top, about 10 minutes.
- 5. FOR THE SAUCE: In a small saucepan melt the butter, then add the cheddar cheese soup, sour cream and the 1/2 cup water. Add the parsley.
- 6. Mix together well over medium heat until hot but not boiling and transfer to a bowl or a gravy boat so it may be served on the side.
- 7. Remove chicken from the oven and serve with sauce.
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