Tortilla-Pecan Crusted Chicken
- Yield: 4 servings
Ingredients
- chicken
- 4-- boneless, skinless chicken breast halves
- 8whole sun dried tomatoes (not oil packed)
- 1cup boiling water
- 3ounces Monterey Jack cheese with jalapeno peppers, sliced in thin strips
- 1/2cup finely crushed tortilla chips
- 1/2cup finely chopped pecans
- 1tablespoon slightly beaten egg white
- -- lettuce leaves
- 2whole red jalapeno peppers, cut in rings
- Southwestern Paste
- 3tablespoons hot honey mustard
- 1-1/2teaspoon chili powder
- 1-1/2teaspoon dried cilantro
- 3/4teaspoon ground cumin
- 3/5teaspoon dried oregano
- 1/2teaspoon salt
- 2cloves small cloves garlic pressed
Instructions
- In small bowl, place sun-dried tomatoes. Add water and soak about 30 minutes or until soft; drain, pat dry and slice. On thicker side of each chicken breast half, cut a horizontal pocket, being careful not to cut through opposite side. Brush inside of pockets with 1 tablespoon of Southwestern Paste. Stuff each breast half with equal portions of sun dried tomatoes and cheese; press edges firmly to seal. Brush remaining Southwestern Paste on both sides of chicken. In large shallow dish, place tortilla chips, pecans and egg white; stir to mix well. Add chicken to crumb mixture, pressing to adhere coating. Arrange chicken on nonstick jelly roll pan and place in 400°F. oven for about 25 minutes or until fork can be inserted with ease. Line serving dish with lettuce leaves. Arrange chicken on lettuce and top with jalapeno pepper rings.
- Southwestern Paste: In small bowl, mix together 3 tablespoons hot honey mustard, 1 1/2 teaspoons chili powder, 1 1/2 teaspoons dried cilantro, 3/4 teaspoon ground cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon salt and 2 small cloves garlic (pressed).
