Description
This bold fusion dish combines crispy chicken, spicy salsa verde, and melty cheese for a zesty twist on a comfort food classic—perfect for dinner with a kick!
Ingredients
4 boneless, skinless chicken breasts
1 cup seasoned breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
2 eggs, beaten
2 tablespoons olive oil
1 cup salsa roja or chunky tomato salsa
½ cup salsa verde
1 ½ cups shredded mozzarella or Oaxaca cheese
1 poblano or green chile, roasted and sliced (optional)
Fresh cilantro, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, salt, and pepper.
Dip each chicken breast into the beaten eggs, then coat with breadcrumb mixture.
Heat olive oil in a skillet over medium heat. Pan-fry the breaded chicken until golden on both sides (about 3 minutes per side).
Transfer browned chicken to the baking dish.
Spoon salsa roja over the chicken, layer with roasted chile slices (if using), and drizzle with salsa verde.
Top with shredded mozzarella or Oaxaca cheese.
Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F (74°C) and cheese is bubbly and melted.
Garnish with chopped cilantro and serve hot.
Notes
Serve with Mexican rice, refried beans, or quinoa to soak up every drop of the cheesy, saucy goodness!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired, Fusion
