Tortilla-Crusted Chicken
Servings
4Serving size
4 ounces chickenThis recipe can be multiplied and makes fair leftovers as sandwiches.
Ingredients
| 4 medium (approx 5 inch dia) Taco shells |
| 1 tsp., leaves Dried oregano |
| 1 tsp., whole Ground cumin |
| 1/2 tsp. Chili powder |
| 1/4 tsp. Salt |
| 2 ounce Monterey jack cheese (grated) |
| 1/4 cup 2% milk |
| 3 tsp. or 1 packet Dijon mustard |
Instructions
Add the cheese and process until well blended.
In a small bowl whisk together the milk and mustard until smooth.
Dip the chicken breasts in the milk / mustard mixture. Coat each breast with the tortilla mixture.
Place a large non-stick skillet over medium-high heat. When hot spray with oil and add the chicken breasts. Cook on the first side for about 8 minutes and turn. Cook for another 8 - 10 minutes and serve.
Serve this recipe with one of these starch side dishes.
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Cumin, Black Eyes and Corn Salad – Low Sodium Version
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Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Look carefully at the tortillas you buy. Even though most are low in sodium some have a fair amount of salt.
This is a great coating and one key is the medium-hot non-stick pan. The tortilla will crisp while the cheese melts slightly. This dish is great with Cumin, Black Eyes and Corn Salad and topped with your favorite salsa.
Here are enhanced instructions for the Tortilla-Crusted Chicken.