Chicken Breast Recipes » Easy Chicken Recipes » Mexican Style Chicken Breast Crunch

Mexican Style Chicken Breast Crunch

Quick and easy Mexican style chicken recipe. Chicken is dredged in enchilada sauce mixed with egg, flour and crushed tortilla chips. Chicken is pan fried quickly over high heat.

Ingredients -

1/2 cup All-Purpose Flour
1/2 cup Enchilada Sauce
1 large Egg
2 cups Spicy Tortilla Chips, crushed into crumbs
6 Boneless, Skinless, Chicken Breast Halves, cut into small pieces
1 cup Vegetable Oil

Preparation:

1. Place flour in one shallow casserole dish, place tortilla chip crumbs in another.

2. In small bowl, whisk enchilada sauce and egg.

3. Dredge chicken breasts in flour, shaking off excess. Dip breasts in egg, and roll in crumbs, shaking off excess.

4. Place chicken breasts on plate. Cover with plastic wrap, and refrigerate 30 minutes to an hour.

5. In large skillet, heat oil over medium high heat. Fry chicken breasts 3 minutes per side. Drain breasts on paper towels.

6. Serve immediately.

Chicken Breast Recipe Tip
Homemade Enchilada Sauce

	Combine 3 tablespoons chili powder, 1 teaspoon cocoa powder, 3 tablespoons flour, 1 teaspoon oregano, 1/2 teaspoon garlic salt, in a small bowl. Slowly stir in enough water to make a thin paste. Pour enchilada sauce into small saucepan. Add rest of the water, 3 cups total. Over medium heat, stir constantly, until enchilada sauce thickens. Stir in 1 8-ounce can tomato sauce, and heat through.

Chicken Breast Recipe Tip
Storing Chicken

	For best results when freezing chicken breasts, double wrap chicken. Remove chicken from store packaging, place in moisture proof plastic wrap, and then wrap again in foil.

Chicken Breast Recipes