Not Yo'mama's Chicken: "Nacho Mama Chicken"
I've also used for pork chops.
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- 4 large
- chicken breasts, boneless and skinless, still frozen
- 1 bottle
- hidden valley salad dressing: nacho cheese or ranch flavor (add some salsa to the ranch, i used 2 tbsp).
- 1 1/2 c
- all purpose flour
- 1/2 c
- corn meal (white preferred but use what u have...)
- 1/4 tsp
- garlic powder
- 1/8 tsp
- fresh ground pepper
- 1 tsp
- sea salt
- 1 1/2 tsp
- corn starch
- 1/4 c
- vegetable oil
- 1/4 - 1/3 c
- parmesan & romano cheese blended together
- 1 Tbsp
- minced parsley/basil, dry
- 1 bottle
- paprika, sweet mild. use to suit taste.
1Heat oven to 350 degrees F.
Mix well, with a fork: flour, cornmeal, garlic powder, ground pepper, sea salt, corn starch, minced parsley or basil, dry.
2Line a 9x13 inch baking dish with foil, drizzle with vegetable oil. Tilt pan to coat bottom with thin layer of oil. (add more oil to cover bottom completely)
3Brush both sides of frozen chicken breasts thickly with nacho dressing. Dredge in flour and spice mixture. Tap off excess.
4Arrange chicken in pan so are not touching either pan sides or other chicken pieces. Cover chicken pan tightly with foil.
Place on center rack of oven. Bake for 30-40 minutes. Remove foil to pierce thickest portion of meat with fork. When juices run barely light pink remove pan from oven. Remove foil covering.
5Sprinkle chicken with cheese mixture, spray lightly with Pam* cooking spray. Dust with paprika.
6Return to oven, bake uncovered for 5-7 minutes more or just until browning and juices run clear when pierced in thickest part of meat.
Remove chicken pieces to serving platter, let stand a few minutes to cool and allow flavors to meld and develp