Delicious Crunchy Chicken topped with a creamy sweet and spicy cheesy sauce.
Yields
4
Ingredients
4 boneless chicken breasts
flour for dredging
1 egg beaten
1½ C Panko
⅓C canola oil
Topping
½C diced onion
¾C diced poblano
¼C minced Jalapeno
¼C diced Red Pepper
¼C frozen corn (thawed)
3 cloves garlic chopped
¾t Cumin
5T Butter
6T Cream Cheese
3t chopped Cilantro plus 1t for garnish
¼t minced lime zest
Salt and Pepper to taste
Nutritional information
No nutrition information available
Instructions
Pound the chicken breasts until about a ¼inch thick then season very well with salt and pepper. dredge in the flour, then dip in the egg then cover the chicken in the panko bread crumbs and let sit for 15 min. brown the chicken in the canola oil on each side over med/high heat about 3 min on each side then transfer to a baking sheet and cook at 375 for 15 min. Saute veggies in a saucepan with 1T butter for 10 minutes then add corn and cook 5 more minutes. Combine the cream cheese, butter, and zest to the veggie mixture and heat until the cheese is melted and hot. Top the chicken with the mixture then garnish with cilantro