Although Lloyd is not a fan of heat or spice, he is constantly requesting tacos for dinner. We seem to eat a lot of foods with Mexican flair, probably because it can be cooked at home quickly and easily, and I can also modify it to be healthy, without sacrificing flavor.
Healthy for Liz = WIN! Doesn’t taste healthy to Lloyd = double WIN!
However, when we go out to eat, Lloyd frequently orders the chicken parmigiana , another one of his favorites. While chicken parm is a classic, I prefer my dad’s version over anyone else’s.
However, when we go out to eat, Lloyd frequently orders the chicken parm, another one of his favorites. While chicken parmigiana is a classic, I prefer my dad’s version over anyone else’s.
However, when we go out to eat, Lloyd frequently orders the chicken parm, another one of his favorites. While chicken parmigiana is a classic, I prefer my dad’s version over anyone else’s.
I think you’ll all agree with me that most Mexican dishes taste the same. It’s always the same basic ingredients, just wrapped or rolled differently and given a fun, different name.
Tacos. Fajitas. Enchiladas. Taco Salad. Chimichangas. Quesadillas.
The basic math for any of these flavors looks something like this:
Shell (or not!) + meat or veggies of choice + fillings + toppings = delicious Mexican cuisine.
And yet, somehow, it never gets old. I’m no mathematician, but this is an equation I can get behind.
Enchilada Chicken Parmigiana
Slightly adapted from Healthy Food for Living
Serves 4
Ingredients
-
4 boneless, skinless chicken breasts
-
salt and pepper, to taste
-
1 C flour
-
2 tsp ground cumin
-
2 tsp ground coriander
-
1 tsp ground cayenne pepper
-
2 eggs
-
2 C panko breadcrumbs
-
1 1/2 C enchilada sauce, divided
-
1 Tbsp extra virgin olive oil
-
1 C cheddar cheese
-
1/4 cup freshly grated Parmesan cheese
-
chopped fresh cilantro
Directions
-
Preheat oven to 450°F.
-
Season chicken with salt and pepper.
-
In a shallow dish, combine flour, cumin, coriander, and cayenne. In a separate bowl, whisk eggs, and place bread crumbs in a third dish.
-
Dredge the chicken in flour and egg. Coat the chicken in breadcrumbs.
-
Repeat with remaining chicken.
-
Heat olive oil in a large non-stick skillet set over medium-high heat. Place chicken breast halves into the hot skillet and cook, turning once, until golden brown on both sides.
-
Spread 1/2 cup enchilada sauce into the bottom of your baking dish, and cover with chicken.
-
Spoon the remaining 1 cup enchilada sauce evenly over the chicken. Top chicken with cheddar and parmesan cheeses.
-
Bake for 15 minutes, or until the cheese is golden and the chicken is cooked through.
-
Serve with cilantro for garnish.
When I saw this recipe, I knew I’d be making it right away. What I loved was that it broke the mold just a tiny bit. It takes basic Mexican flavors and puts an Italian spin on things. The meat is breaded, pan-fried before being drenched in sauce, and kissed with a sprinkling of cheese, parmigiana style.
Dip it in some guacamole if you know what’s good for you.
It actually looked so similar to chicken parmigiana that Lloyd wanted to know why his chicken parm tasted “different.”
Quite the vocabulary on that one.
Love this! Sometimes it is hard to think of new ways to cook chicken but I am definitely trying this recipe.
Double win for sure!! Something for everyone…
that looks great what a great way to a old classic in a new way
This looks so delicious and easy!
A combination of two utterly delicious classics in one place? Sounds superb to me!
This is a great recipe! And I am surprised he doesn’t like heat, that’s rare to find in a guy.
Love the twist! I am all about mexican and chicken parm – I can’t wait to try this one!
What a great idea – it looks fantastic!
This sounds AWESOME! I love anything Mexican or Italian and this combines the two- winner, winner, chicken dinner
oh the cheesy goodness!! love the idea of dipping in guac!
Chicken Parm is my favorite! I cannot wait to try this recipe.
This looks absolutely delicious! Chicken Parm and Mexican? Sign me up!
Looks deliiiicious, and I love the double win!
Bookmarked!
I starred this in my reader – I have to make it! I love your equation for mexican. It’s so true. And yet always so tasty. We do a lot of Mexican inspired dishes in our home too, so this chicken dish is going to be a winner. I can feel it!
Looks great Liz! What a neat idea.
This looks fantastic! Such a great idea
Yum!!! Thanks for sharing.
Whoa! Oh my word does this look amazing!!!
Can’t wait to try this one. It sounds qand looks delicious!!
Liz, what a great twist on chicken Parmesan! My family would approve of this one…will definitely make it soon
Made this tonight! SO VERY GOOD! One of my new favorite dishes! Thank you!
Ohhh this looks so good. Why haven’t I thought of this?!?! Just like you shouldn’t grocery shop hungry, I think I have to make a new rule not to come to your blog until I’ve eatten something. I literally just drooled on myself!