Best 2 Mexican Chicken Parmesan Recipes

Mexican chicken parmesan is a delicious and easy-to-make dish that combines the flavors of traditional Italian parmesan with the bold spices of Mexican cuisine. This dish is sure to be a hit with your family and friends, and it's perfect for a weeknight meal or a special occasion. With just a few simple ingredients, you can create a flavorful and satisfying dish that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN CHICKEN "PARMESAN" (MINUS THE PARMESAN)

Mexican Chicken

My Mexican twist on a classic...Chicken Parmesan. I test many of my recipes on my 3-year old Granddaughters and Grandpa. Unfortunately they ate almost all of it...none left for Grandpa. So, I thought it might be worthy of posting.

Provided by Grandmakristin

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
flour for dredging chicken seasoned with salt and pepper
2 eggs, beaten
2 cups panko breadcrumbs
2 tablespoons taco seasoning (from a package or a combo of your favorite dried spices)
2 cups salsa (your favorite jarred or home made)
2 cups shredded cheddar cheese (or taco blend, monteray jack, etc.)
canola oil (for frying the chicken)

Steps:

Preheat oven to 350 degrees.
Pound chicken breasts to approximately 1/4-1/2 inch thickness.
In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.
In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.
Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.
Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.
Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.
Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.
I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.

MEXICAN "CHICKEN PARMESAN"

Mexican

This is a simple, unique twist on Chicken Parmesan with a Mexican flare. The flavors are awesome. Use as little or as much salsa and cheese as you like. I recommend serving it with some cilantro rice or Spanish rice. Or you can simply serve it with some tortilla chips and salsa!

Provided by vdm86

Categories Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breasts
1 egg, beaten
1 tablespoon lime juice (bottled is fine)
1 cup crushed tortilla chips (it may take more depending on how finely you crush them)
1/2 cup salsa
1/2-1 cup mozzarella cheese or 1/2-1 cup monterey jack cheese
salt and pepper

Steps:

Preheat oven to 375 degrees.
Beat the egg in a shallow bowl.
Mix in the lime juice with the egg.
Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.

Tips:

To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, cut into the thickest part of the chicken to ensure the juices run clear.
To make the dish more flavorful, marinate the chicken in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking.
Feel free to adjust the amount of chili powder and cumin to suit your taste preferences.
Serve the Mexican chicken parmesan with your favorite pasta, rice, or vegetables.

Conclusion:

Mexican chicken parmesan is a delicious and easy-to-make dish that combines the flavors of classic Italian parmesan with Mexican spices. With its crispy chicken, melted cheese, and flavorful sauce, this dish is sure to be a hit with your family and friends. Whether you're looking for a weeknight meal or a special occasion dish, Mexican chicken parmesan is a great choice. So next time you're craving Italian food with a Mexican twist, give this recipe a try. You won't be disappointed!

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