Introducing a mouthwatering culinary journey: Chicken South of the Border! 🍗🌶️ This delightful recipe hails from the heartland of Wisconsin but takes its inspiration from the vibrant flavors of the Southwestern United States and Mexico. A fusion of cultures in a single dish, reminiscent of the 1980s when Southwestern and Mexican recipes were a rarity in those parts. Get ready to embark on a flavor-packed adventure that’s sure to tantalize your taste buds and transport you to warmer climates!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Boneless, skinless chicken breast halves |
| 1/2 cup | Flour |
| 1/4 tsp | Garlic powder |
| 1/2 tsp | Cumin |
| 1/2 tsp | Salt |
| 1/8 tsp | Cayenne pepper |
| 2 | Eggs |
| 3/4 cup | Yellow cornmeal |
| 1/4 cup | Muenster cheese, shredded |
| 4 oz | Green chilies, chopped |
| 1 cup | Salsa or picante sauce |
| Vegetable oil, for sautéing |
Instructions:
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Prepare the Chicken: Begin by tenderizing the chicken breast halves, pounding them to an even 1/2-inch thickness. This ensures that they cook evenly and have a succulent texture.
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Seasoning Mixture: In a medium bowl, combine the flour, garlic powder, cumin, salt, and a pinch of cayenne pepper. This flavorful blend will infuse the chicken with aromatic spices, adding depth to every bite.
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Egg Wash: Lightly beat the eggs in a separate bowl. This will serve as the adhesive for the crispy cornmeal coating.
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Coating Process: Set up a dredging station with the seasoned flour mixture in one bowl and the yellow cornmeal in another. Dip each chicken breast first into the seasoned flour, ensuring it’s fully coated, then into the beaten eggs, and finally into the cornmeal, pressing gently to adhere. Place the coated chicken on a plate and chill it in the fridge for a brief period, allowing the coating to set.
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Sautéing: Heat vegetable oil in a skillet over medium heat. Once hot, sauté the coated chicken breasts for about 5 to 6 minutes on each side, or until they achieve a beautiful golden brown crust. This step locks in moisture and creates a crispy exterior that’s irresistible.
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Topping and Melting: Transfer the sautéed chicken to an oven-proof platter or baking dish. Now, it’s time to elevate the flavors! Spoon salsa or picante sauce generously over each chicken breast, adding a punch of tangy goodness. Next, sprinkle the chopped green chilies on top, infusing each bite with a hint of heat. Finally, generously layer shredded Muenster cheese over the chicken, ensuring every inch is covered.
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Finishing Touch: Preheat your oven to 350°F (or use the broiler setting). Place the prepared chicken in the oven and bake for about 15 minutes, or until the cheese has melted to your desired ooey-gooey perfection. Keep an eye on it to prevent over-browning.
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Serving Suggestions: Once the cheese is gloriously melted and bubbly, remove the chicken from the oven. Garnish with fresh cilantro, if desired, and serve hot alongside your favorite sides. This Chicken South of the Border pairs wonderfully with homemade Mexican rice and a zesty vegetable “stew” for a complete and satisfying meal that’s perfect for any occasion.
With its crispy exterior, succulent chicken, zesty salsa topping, and gooey melted cheese, this Chicken South of the Border recipe is a true crowd-pleaser that brings the flavors of the Southwest right to your dinner table. Whether you’re hosting a fiesta with friends or simply craving a taste of Tex-Mex goodness, this dish is sure to impress! So, gather your ingredients, fire up the stove, and let the aromas of the Southwest fill your kitchen. It’s time to savor every spicy, cheesy bite of this culinary masterpiece! 🌮🎉
