Salsa Chicken Parmesan

By garciamoss

Ingredients

• For the Peppers and Chicken:
• 2 large poblano peppers
• 2 large boneless chicken breasts, butterflied and pounded out to 1/2-inch thick (1 1/2 pounds)
• Salt
• Pepper
• For the Salsa:
• 5 Roma tomatoes, roughly chopped
• 2 tablespoons olive oil
• 1/2 cup white onion, diced
• 1 serrano or jalapeño pepper, minced
• 1 red Fresno pepper, minced
• if you can't find a Fresno, just use 2 of the other peppers
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• Juice of 1/2 lime
• 1 teaspoon chile ancho powder
• 1/2 teaspoon cumin
• 1/4 teaspoon pepper
• Salt to taste
• 1/4 cup cilantro, chopped, plus more for garnish
• Seasoned Flour:
• 2/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Egg wash:
• 2 eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce
• Bread crumbs
• 1/2 cup seasoned bread crumbs
• 1/2 cup panko bread crumbs
• 1/2 cup grated Parmesan
• 1/2 teaspoon crush Mexican oregano
• You will also need:
• 1 cup olive oil
• 1/2 cup shredded mozzarella
• 1/2 cup shredded Monterey jack
• combine the cheese in a bowl, set aside

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Preheat broiler to high for 5 minutes. Wash the poblano peppers and transfer them to a baking sheet. Broil for 10 to 12 minutes, turning as needed or until most of the skins blister. Remove from oven and cover with a clean kitchen towel, let cool.

2. In a skillet, preheat 2 tablespoons of olive oil to medium heat for 2 minutes. Transfer the chopped tomatoes to the blender, pulse until you get a coarse chop, set aside. To the skillet, add onions and chile peppers. Cook for 5 minutes, add garlic and cook for another minute. Add the remaining ingredients for salsa, minus the cilantro. Cook for 13 to 15 minutes or until salsa turns dark red and thick. Fold in the cilantro and set aside.

3. Preheat oven to 225ºF. Set up your breading station. Using three shallow dishes, in one the flour and spices. In the second one, put the eggs, mustard and hot sauce. In the third put the bread crumbs, Parmesan and oregano.

4. In a large skillet, preheat 1 cup of olive oil to medium heat for 5 to 6 minutes. Lightly season the chicken with salt and pepper on both sides. Dredge through the flour, dip into egg mixture, then coat with bread crumbs. Shallow fry in oil for 5 minutes per side or until crispy and golden brown. Transfer chicken to a lined baking sheet and keep warm in the oven.

5. While chicken is warm in the oven, peel and seed the poblano peppers. Slice them in half, lengthwise, so you have four pieces. Remove chicken from the oven, top with salsa, poblano pepper and cheese. Turn broiler on high and broil for just a minute or two to melt the cheese. Garnish with cilantro, serve with your favorite pasta, rice or quinoa recipe.