Tortilla Crusted Chicken Paillard with Sacaton Relish
Crushed tortilla chips give crunch to chicken breasts that are topped with savory bacon and green chiles.
- Relish3 strips bacon, diced
- 1 medium onion, chopped
- 2 medium tomatoes, chopped
- 4.5 oz can chopped green chilies
- 1/4 tsp salt
- 1/4 tsp pepper
- Chicken4 skinless, boneless chicken breasts
- 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 light 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 aside.
- Between two sheets of plastic wrap, place chicken breasts. Pound with meat hammer to 1/4 inch thickness.
- Place four in pie plate or other flat dish. Place egg white in shallow bowl. Place tortilla chip crumbs in third bowl. Dip each chicken breast first into flour, patting off excess, then into egg. Finish by coating with 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 relish and spoon on top of chicken
Recipe courtesy of the National Chicken Council
Calories from Fat 253 (43%)
(44%)Total Fat 28g
(28%)Saturated Fat 6g
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Total Carbohydrate 48g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.