Since Harris Teeter runs some pretty good deals on chicken (like buy 1 get 2 packs free) I normally have quite the stash of chicken in my freezer. I’m always looking to find new recipes that will allow me to put a different spin on chicken. After searching through Foodgawker, I came across a recipe for a Cheesy Tortilla Chicken. The only problem was, the recipe contained my arch nemesis of ingredients: Velveeta Cheese. Just typing the word is making me cringe with disgust. I knew if I was going to make this, I needed to substitute the Velveeta with something that I can actually consume. I decided to melt some shredded Mexican Blend cheese into the broth. It didn’t completely melt into the broth like I thought it would, but it gave the broth an extra cheesiness, and then I just sprinkled a little extra over the whole dish at the end.
-2 boneless chicken breasts
-1-2 cups crushed tortilla chips
-1 egg + splash of milk
-1 tablespoon oregano
-1 teaspoon garlic powder
-1/2 teaspoon paprika
-Salt & Pepper to taste
-1 tablespoon minced garlic
-1 tablespoon Extra Virgin Olive Oil
-1 cup diced red pepper
-1 cup diced green pepper
-1/2 cup shredded Mexican Blend cheese
-1 cup chicken broth
1. Preheat oven to 425. Beat together the egg and milk in a shallow bowl. On a plate, add your crushed tortilla chips. Dip the chicken into the egg wash and then coat in the crushed tortilla chips and place in baking dish. Season each with the oregano, garlic powder, paprika, cayenne pepper, salt and pepper.
2. Bake at 425 for about 30 minutes.
3. Dice up the peppers and heat the oil in a frying pan. Add the peppers and garlic and saute until tender. Add the chicken broth and cheese and cook on low until combined. The cheese will not melt completely.
4. When plating, first put your rice on the plate and surround with the cheesy broth. Add the chicken on top of the rice.