Tortilla Crusted Chicken Paillard with Sacaton Relish
Crushed tortilla chips give crunch to chicken breasts that are topped with a bacon and green chile relish.
- Sacaton Relish3 strips bacon, diced
- 1 med onion, chopped
- 2 med tomatoes, chopped
- 1 4.5 oz can green chilies, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- Chicken4 chicken breasts, skinless and boneless
- 1/4 cup flour
- 1 cup tortilla chip crumbs
- 1 egg white, beaten with 1 tablespoon water
- 2 tsp vegetable oil
- In medium saucepan, sauté bacon over medium-low heat until just crisp. Add onion; cook until lightly browned, about 7 minutes.
- Stir in tomatoes and green chilies; cook for 3 minutes more. Sprinkle salt and pepper into dish; stir. Remove from heat, cover and set Sacaton Relish aside.
- Place chicken breasts between two sheets of plastic wrap and pound with meat hammer to 1/4-inch thickness.
- Place chicken breasts in a flat dish. Place egg white in shallow bowl and place tortilla chip crumbs in third bowl. Dip each chicken breast into the flour, patting off excess, then into egg, finish by coating with tortilla chip crumbs.
- In large, non-stick skillet, warm oil over high heat. Add chicken and brown each side, turning after about 3 minutes. Reduce heat to medium-low; continue to cook chicken until firm, about 5 more minutes on each side.
- To serve, place chicken on platter. Warm the Sacaton Relish and spoon on top of chicken.
Recipe courtesy of the National Chicken Council
Calories from Fat 284 (46%)
(49%)Total Fat 32g
(33%)Saturated Fat 7g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Total Carbohydrate 49g
(18%)Dietary Fiber 4g
Sugar Alcohols 0g
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