Tortilla Crusted Chicken Paillard with Sacaton Relish

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins


3 strips bacon, diced
1medium onion, chopped
2medium tomatoes, chopped
1 (4.5-ounce) can chopped green chilies
1/4teaspoon salt
1/4teaspoon pepper
4 skinless, boneless chicken breasts
1/4cup flour
1cup tortilla chip crumbs
1large egg white, beaten with 1 tablespoon water
2teaspoons vegetable oil


  1. In medium saucepan, sauté bacon over medium-low heat until just crisp.  Add onion; cook until light browned, about 7 minutes.  Stir in tomatoes and green chilies; cook for 3 minutes more.  Sprinkle salt and pepper into dish; stir.  Remove from heat, cover and set aside.
  2. Between two sheets of plastic wrap, place chicken breasts.  Pound with meat hammer to 1/4 inch thickness.
  3. Place four in pie plate or other flat dish.  Place egg white in shallow bowl.  Place tortilla chip crumbs in third bowl.  Dip each chicken breast first into flour, patting off excess, then into egg.  Finish by coating with crumbs.
  4. In large, non-stick skillet, warm oil over high heat.  Add chicken and brown each side, turning after about 3 minutes.  Reduce heat to medium-low; continue to cook chicken until firm, about 5 more minutes on each side.
  5. To serve, place chicken on platter.  Warm relish and spoon on top of chicken.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 550
  • Fat 26g
  • Saturated Fat 6g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 10g
  • Cholesterol 125mg
  • Sodium 950mg
  • Potassium 600mg
  • Carbohydrate 37g
  • Fiber 3g
  • Sugars 3g
  • Protein 41g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 35%
  • Calcium 8%
  • Iron 15%