NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Tortilla-Crusted Chicken with Stewed Tomatoes and Corn

2.0 by 2 people
609 views
Rate me!
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 12 mins

Tortilla-Crusted Chicken with Stewed Tomatoes and Corn

Ingredients

Directions

  1. In a small bowl stir together the 2 teaspoons chili powder, ground cumin, and salt. Rub both sides of chicken breast halves with the spice mixture.
  2. Cook chicken breast halves in a grill pan (or in a large skillet with 2 tablespoons olive oil) over medium-high heat for 12 to 15 minutes or until chicken is brown and no longer pink, turning once (170 degrees F).
  3. Meanwhile, in a medium saucepan combine the tomatoes, corn, 1 teaspoon chili powder, and cumin seed. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in the whipping cream. Simmer, uncovered, for 5 minutes more. Stir in the cilantro.
  4. Meanwhile, in a large skillet heat 1-inch of oil over medium-high heat until hot. Cook the tortilla strips in hot oil about 1 minute or until golden brown. Using a slotted spoon remove strips from oil; drain on paper towels.
  5. Slice chicken. Serve chicken with tomato mixture. Top with tortilla strips or crushed tortilla chips. Sprinkle with queso fresco. If desired, serve with lime wedges.

From the Test Kitchen

*

Or skip step 4 and use 1 cup coarsely crushed tortilla chips

Nutrition Facts (Tortilla-Crusted Chicken with Stewed Tomatoes and Corn)

    Per serving:
  • 286 kcal cal.,
  • 15 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 90 mg chol.,
  • 608 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...