Tortilla-Crusted Chicken with Stewed Tomatoes and Corn
- 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.
- 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).
- 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.
- 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.
- 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
Neal Harris 960 Days Ago
I don't believe fried tortillas put on top of chicken constitutes "Crusted".