Cumin Crusted Chicken With Cotija And Mango Garlic Sauce With Green Onion Pesto Mashed Potatoes Recipes

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PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES



Pepita Crusted Chicken with Mexican Corn Cakes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk
1/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

Steps:

  • For chicken:
  • Preheat oven to 350 degrees F.
  • Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
  • For corn cakes:
  • In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
  • For mango sauce:
  • In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
  • To Serve:
  • Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

ONION-CRUSTED CHICKEN WITH CARAMEL CITRUS GLAZE



Onion-Crusted Chicken with Caramel Citrus Glaze image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

1 quart plus 1/4 cup vegetable oil
1/2 cup all-purpose flour
Salt and pepper
1 red onion, julienne, plus 1/2 red onion, minced
1/4 pound bacon, diced
1 cup granulated sugar
1 tablespoon tomato puree
1 orange, juiced
1 lemon, juiced
1 lime, juiced
Two 8-ounce boneless, skinless chicken breasts or cutlets
1 large egg, beaten
1/4 cup milk

Steps:

  • Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
  • Put the flour in a bowl and season with salt and pepper. Add the julienne onions and toss to coat. In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in. When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels. When the onions are done, give them a rough chop and set aside.
  • Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes. Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes. Add all the citrus juices and stir well to combine. Remove from the heat and set aside.
  • Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat. Season the chicken breast with salt and pepper. Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions. Individually, dip the chicken breasts into the egg, then press into the fried onion. Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
  • Pour the glaze over the breasts to serve. It goes great with rice or mashed potatoes.

CHICKEN COTIJA



Chicken Cotija image

A Mexican spin on Chicken Parmesan!

Provided by Jen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon vegetable oil
1 (16 ounce) can tomato sauce
1 (1 ounce) package taco seasoning
½ cup shredded cotija cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
  • Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
  • Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 11.8 g, Cholesterol 98.3 mg, Fat 14.3 g, Fiber 1.6 g, Protein 35.7 g, SaturatedFat 6.8 g, Sodium 1523.9 mg, Sugar 5.8 g

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