Crispy Santa Fe Chicken
A lot of crispy baked chicken recipes use things like breadcrumbs or cracker crumbs. Here, the croûtons add a little flavor.
Source and licence
"Crispy Santa Fe Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Crispy_Santa_Fe_Chicken, revision 4515022), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Crispy_Santa_Fe_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4515022
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Southwestern (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 ea. (28–32 ounces) boneless skinless chicken breasts
- ½ cup crushed garlic-flavored croûtons
- ¼ cup unsalted butter, melted
- ½ tsp freshly-ground cumin
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tbsp cayenne pepper
- 1 tbsp freshly-ground black pepper
- ¾ cup grated Monterrey Jack cheese
- Olive oil
Method
- Preheat oven to 425°F.
- Combine butter, seasonings, and salt in a pie plate or a large wide dish.
- Dip chicken into egg mixture then dredge into croûton crumbs. Let rest 2–3 minutes.
- Coat chicken pieces on olive oil then place on a greased baking pan.
- Insert a probe thermometer into one of the pieces, and bake in the oven until internal temperature reaches 165°F.
- Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm.