Tortilla Crusted Chicken Paillard with Sacaton Relish
Tortilla Crusted Chicken Paillard with Sacaton Relish recipe
4 Servings
Chicken
American
Kid Friendly Winter Summer Spring Fall Bake Main Dish American Chicken Dinner
3 strips bacon diced
1 medium onion chopped
2 medium tomatoes chopped
1 oz can chopped green chilies
1/4 tsp Salt
1/4 tsp Pepper
4 skinless, boneless chicken breasts
1/4 cup Flour
1 cup Tortillia chip crums
1 egg white beaten with 1 tablespoon water
2 tsps Vegetable oil
In medium saucepan, saut 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.
Between two sheets of plastic wrap, place chicken breasts. Pound with meat hammer to 1/4 inch thickness.
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.
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.
To serve, place chicken on platter. Warm relish and spoon on top of chicken.
This Tortilla Crusted Chicken Paillard with Sacaton Relish recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
Tags: 5 More Minutes, American Kid, Boneless Chicken Breast, Chicken Breasts, Chicken Dinner, Chicken Paillard, Crusted Chicken, Cup Flour, Egg White, Flat Dish, Inch Thickness, Meat Hammer, Medium Onion, Medium Saucepan, Medium Tomato, Place Chicken, Salt And Pepper, Shallow Bowl, Tablespoon Water, Warm Oil