A spicy new twist on chicken parmesan! If you love both Mexican and Italian food, then here is a recipe just for you. My Mexican chicken parmesan is a combination of both. Taking the method of breading chicken and then topping it with cheese and sauce, but instead of marinara and mozzarella, I use salsa and cheddar or pepper jack. I also swap out the traditional bread crumb coating for crushed tortilla chips. This recipe is easy to make, and the flavors are both saucy and a bit spicy. So when you can’t decide between Mexican or Italian, this tasty chicken will give you a taste of both!
Belle’s Mexican Chicken Parmesan
4 cups tortilla chips, crushed finely
4 boneless, skinless chicken thighs (or two chicken breasts)
1 cup flour
½ teaspoon chili powder
½ teaspoon salt
3 eggs
½ cup oil
2 cups salsa
4 thick slices of cheddar or pepper jack cheese
½ cup coarsely chopped onion
Jalapeno or other peppers, chopped (optional)
Place the crushed chips in a shallow bowl. Mix together the flour, chili powder, and salt in another shallow bowl. Beat the eggs in another shallow bowl. Pound the chicken thighs in a gallon zipper bag until ½ thick. Dredge the chicken thighs in the flour mixture, then the egg mixture, and then the tortilla chips. Heat the oil to medium-high in a large skillet. Fry each chicken piece until golden brown on both sides. Drain on a plate lined with paper towels.
Place ½ cup of salsa on the bottom of a 9×13 inch pan. Place the browned chicken on top. Place about ¼ cup of salsa over each chicken piece. Place a slice of cheese on top and sprinkle with the chopped onions and peppers. Bake in a 375-degree oven for about 35 minutes or until cheese is melted and the chicken is no longer pink inside.
