Best Tortilla Crusted Chicken With Stewed Tomatoes And Corn Recipes
TORTILLA CRUSTED CHICKEN
You can make this delicious Tortilla Crusted Chicken in less than 45 minutes for an easy dinner idea your whole family will love. It's made with crushed tortilla chips, chicken breasts and a few spices for a quick meal you can have on the table in no time.
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Main
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- In a small bowl, combine crushed tortilla chips, cilantro, garlic powder, cumin, chili powder, black pepper and salt.
- Slice the chicken breasts lengthwise into long strips and place in a large resealable bag.
- Melt butter in the microwave. Pour the butter into the resealable bag with the chicken and shake until coated.
- Pour the tortilla crumb mix into the bag and shake thoroughly until all of the chicken strips are thoroughly covered.
- Place the chicken strips on a lightly greased baking sheet.
- Bake at 350 degrees for 30 minutes. Enjoy!
Nutrition Facts : Calories 285 kcal, Carbohydrate 14 g, Protein 25 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 87 mg, Sodium 309 mg, Fiber 1 g, ServingSize 1 serving
TORTILLA CRUSTED CHICKEN
Tortilla Crusted Chicken is like Mexican inspired chicken tenders. They take 30 minutes to make and they are perfect for dipping with salsa or over a salad!
Provided by Yumna Jawad
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Sprinkle chicken with salt and pepper.
- Stir together the flour with the taco seasoning in another bowl. Place the beaten egg in another bowl
- Crush the tortilla chips with a food processor or blender. Set aside in another bowl.
- Dredge chicken tenders in flour mixture, shake off the excess, dip in the beaten egg, and then coat evenly with the tortilla chips.
- Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack. Repeat the steps until all chicken are coated. Bake for 15-20 minutes, flipping halfway through.
- To assemble taco bowl, fill it with lettuce, add the tortilla chicken, top with tomatoes, shredded cheese, sour cream and avocados. Serve with lime wedges.
Nutrition Facts : Calories 199 kcal, Carbohydrate 10 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 148 mg, Sodium 125 mg, ServingSize 1 serving
CHICKEN STEW WITH OKRA, CORN, AND TOMATOES
This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 g
CORN-TORTILLA-CRUSTED CHICKEN TENDERS
We love honey mustard with these kid-friendly chicken tenders, but ketchup or salsa is delicious, too. To make this dish gluten-free, use cornstarch in place of the flour.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 8
Steps:
- In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet.
- In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.
Nutrition Facts : Calories 585 g, Fat 25 g, Fiber 4 g, Protein 40 g
GRILLED CHICKEN WITH TOMATOES AND CORN
While you could rest grilled chicken on a cutting board to ensure the juices don't run out of the meat when it's sliced, a more delicious option is to place the chicken on a pile of tomatoes, corn and red onion. The seasoned drippings act as a no-effort warm dressing, bolstering the flavor of the vegetables and softening their raw edges. Before grilling, the chicken is rubbed with chili powder, the spice mix that typically includes dried oregano, garlic, onion, cumin and ground chiles, for complex flavor with minimal effort. Fresh oregano, while optional, emphasizes the herbs in the chili powder. Use this technique of resting grilled proteins on fresh produce for many summer dinners: pork chops on peaches, steak on chopped scallions and ginger, sausages on radicchio and halloumi on citrus.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons olive oil, the chili powder and 1/2 teaspoon salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)
- On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with 3/4 teaspoon salt and drizzle with the remaining 1 tablespoon olive oil.
- When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)
- Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving.
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