Mexican chicken recipe
Okay, we’ve noticed a big gap in this blog and it’s POULTRY! So while we wait to see what happens with Herman Cain, the Wisconsin recalls, Ohio’s Senate Bill 5 veto referendum and the Penn State football staff, here’s a recipe for chicken breasts that I’ve never run across in more than three decades on the rubber chicken circuit. (We thank Aunt Jane for bringing it to our attention some years back.)
And while we just missed Día de Muertos – for which this might be a good main course – we’re less than six months away from Cinco de Mayo. (We’re not saying this chicken any is more authentic Mexican cuisine than General Tso’s chicken is Chinese, but it will get you in the spirit of things, anyway.)
- 6-8 boneless, skinless chicken breasts
- 1 packet of taco seasoning mix
- ¼ cup (or so) breadcrumbs
- ½ pint whipping cream
- 1 large package of taco cheese
- Jalapeno peppers
- Pour the taco seasoning into a bowl and add an equal amount of breadcrumbs. Mix them together and then roll your washed (and still wet) chicken breasts in the mixture to coat all sides.
- Place the breasts into a baking dish. (I normally use a glass, rectangular baking dish, but for this small demo batch, I used a glass pie-baking dish because I was only doing three breasts.)
Add a few peppers on top of each breast and pour a little of the juice on for a bit of extra flavor. If you really dig jalapenos, place a few in the bottom of the dish to enjoy when it’s all done. If you really don’t like them much, don’t worry about it because they don’t really dominate the dish and you can just skip eating them after it’s all done.
Now cover the breasts with taco cheese and finally, pour in the whipping cream. Bake uncovered at 350 degrees for around 50 minutes to an hour. You’ll end up with something that looks like what you see above.