Tortilla-Pecan Crusted Chicken

  • Yield: 4 servings


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



  1. 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.
  2. 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).