Monday, December 22, 2008

Tex-Mex Baked Chicken

I saw this recipe on and knew there had to be a way that I could make this work without the frying.

So I checked out our pantry and put together the recipe below. It was a bit "hot" but the rice we served it with, helped even that out.

We will definitely be making this one again. (Please note: This dish is much tastier than the photo makes it out to be.)

Tex-Mex Baked Chicken
Adapted from Tex-Mex Chicken Crunchies

3/4 cup mixture bread crumb and Panko
1/2 cup Chipotle sauce
1/4 cup Taco Sauce
2 large skinned and boned chicken breast halves, cut into 1 inch wide strips
1/cup cheddar cheese

Preheat oven to 375 degrees.
Whisk together taco sauce and Chipotle sauce in a small bowl.
Stir together bread crumbs and Panko in a separate shallow dish.
Dredge chicken pieces in sauce mixture and dredge in crumb mixture.
Place covered chicken pieces in baking dish.
Drizzle with remaining sauce.
Mix cheese and breadcrumbs and cover chicken.
Cover the dish with aluminum foil and place in oven.
Bake for 20 minutes or until chicken is cooked completely.

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1 Comment:

What's Cookin Chicago said...

Mmmm - reminds me of a buffalo chicken recipe!


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