Cheese-Fried Chicken Breasts
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Ingredients
- 1/2 c
- flour
- 4 oz
- dark beer
- 2
- egg whites
- 1/2 tsp
- salt
- 1/4 tsp
- pepper
- 1 large
- onion, finely chopped
- 1 Tbsp
- cooking oil
- 1 can(s)
- tomatoes, canned whole, drained and cut up
- 1 Tbsp
- chili powder
- 1 tsp
- cumin
- 1/4 c
- whipping cream
- 2 large
- chicken breasts, boneless and split
- 4 slice
- cheddar cheese
- salt and pepper
- 1/2 c
- oil, for frying
How to Make Cheese-Fried Chicken Breasts
- 1Place flour in a mixing bowl and slowly pour in the beer while mixing.
- 2Add the egg white, pepper and desired salt and mix well.
- 3Taste for salt and pepper and add if desired.
- 4Cover the bowl and set aside for 30 minutes before using.
- 5Combine onions and oil in a small dutch oven or casserole, place in the oven and turn temperature to 375.
- 6Add tomatoes and add peppers to the dutch oven.
- 7Add cumin, cream and salt as desired.
- 8Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor.
- 9Blend until smooth and set aside.
- 10Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess.
- 11Heat the frying oil in a heavy skillet over medium heat on the stove.
- 12When the oil is hot enough for frying (350), dip each breast in the beer batter and let the excess run off.
- 13Place skin-side down in the oil and fry until golden.
- 14Turn and fry other side, about 1 minute per side.
- 15Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish.
- 16Place the chicken breasts in a preheated 375 degree oven for 15 minutes.
- 17Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down).
- 18Pour the sauce onto a platter and arrange the chicken breasts on top.
About Cheese-Fried Chicken Breasts
Course/Dish: Chicken
Other Tag: Quick & Easy
