Mexican Chicken Parmesan Minus the Parmesan
Delight your taste buds with a bold twist on a classic favorite: Mexican Chicken Parmesan Minus the Parmesan. This inventive recipe swaps traditional breadcrumbs for crunchy, seasoned tortilla crumbs and ditches the cheese in favor of vibrant, zesty salsa and creamy avocado. Perfectly seasoned chicken breasts are pan-fried to golden perfection before being baked for a juicy, tender finish. Infused with smoky paprika, cumin, and chili powder, this dish delivers a punch of bold Mexican-inspired flavors in every bite. Simple yet irresistible, it’s a 40-minute, family-friendly weeknight dinner that’s gluten-free adaptable and garnished with fresh cilantro and lime wedges for a zesty kick. Whether you're craving new flavors or looking for a lighter take on a classic, this crowd-pleaser is the ultimate fusion of comfort and excitement.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 cups tortilla chips
- 1 piece large egg
- 0.5 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 cup jarred or homemade salsa
- 1 piece ripe avocado
- 2 tablespoons fresh cilantro (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Place the tortilla chips in a food processor and pulse until they become fine crumbs. Pour the crumbs into a shallow bowl or plate.
In another bowl, whisk the large egg until lightly beaten. In a third bowl, mix the flour with ground cumin, smoked paprika, chili powder, salt, and black pepper.
Pound the chicken breasts to an even thickness of about 0.5 inches for uniform cooking. Lightly season them with a pinch of salt and pepper.
Dredge each chicken breast in the seasoned flour, shaking off the excess. Dip it into the beaten egg and then press it into the tortilla crumbs to coat both sides evenly.
Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown. Work in batches if necessary to avoid overcrowding.
Transfer the chicken breasts to the prepared baking sheet. Spoon a generous amount of salsa over the top of each piece.
Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is baking, slice the avocado and prepare optional garnishes like chopped cilantro and lime wedges.
Remove the chicken from the oven and let it rest for 5 minutes. Top each piece with sliced avocado and sprinkle with cilantro, if desired.
Serve the Mexican Chicken 'Parmesan' hot with lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 12.0 g | ||
| Protein | 238.9 g | 478% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 390 mg | 30% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1884 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
