Crispy Cheddar & Jalapeño Coated Chicken Breasts

Crispy Cheddar & Jalapeño Coated Chicken Breasts
Photo by Scott Phillips

Ingredients

  • 2 cups Toasted Breadcrumbs
  • ½ tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • 1 Tbs. chopped fresh thyme
  • ½ to 2/3 cup sliced jarred jalapeños, chopped and patted dry
  • ¼ lb. sharp Cheddar, grated (about 1 lightly packed cup)
  • 1 tsp. garlic powder
  • + 6 more ingredients
    • 1 Tbs. light brown sugar
    • 1 lime, cut into wedges
    • 2 tsp. chili powder
    • 1 cup plain yogurt, preferably whole-milk
    • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
    • ¼ lb. tortilla chips, crushed into coarse crumbs (about 1-1/3 cups)

Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil. With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts. In a large bowl, mix the yogurt with half of the thyme, the brow...

View full recipe at Fine Cooking

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