Total Preparation Time: More than 2 hours
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Entree
Ingredients
4 Small boneless, skinless chicken breast halves (6 to 7 oz. each), trimmed of excess fat
1 cup Plain yogurt, preferably whole-milk
1 tbsp. Chopped fresh thyme
1 tbsp. Light brown sugar
2 tsp. Chili powder
1 tsp. Garlic powder
1 tsp. Kosher salt
1/2 tsp. Freshly gound black pepper
2 cups Toasted Breadcrumbs
1/4 lb. Tortilla chips, crushed into coarse crumbs (about 1 1/3 cups)
1/4 lb. Sharp Cheddar, grated (about 1 lightly packed cup)
1/2 to 2/3 cup Sliced jarred jalapenos, chopped and patted dry
1 Lime, cut into wedges
Preparation
Heat the oven to 450 degrees. Put a flat rack on a large rimmed baking sheet lined with foil.
With a meat pounde or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
In a large bowl, mix the yogurt with half of the thyme, the brown sugar, chili powder, garlic powder, salt and pepper. Add the chicken and toss to coat well. You can proceed directly to coating the chicken breasts with crumbs, or let them marinate in the fridge for up to 24 hours.
Put the breadcrumbs in a large shallow dish and toss with the tortilla chips, Cheddar, jalapenos, and the remaining thyme. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well so the breadcrumbs adhere to both sides. Transfer to the rack on the baking sheet.
Bake the chicken until it's firm to the touch and registers 165 degrees on an instant read thermometer, about 20 minutes. Serve immediately with the lime wedges for squeezing over the chicken.
Cook's Notes
Nutrition Information