Chef Daniel from Feeding Tampa Bay joined GDL today and shared this easy recipe you can make from Chex cereal.
Corn Chex Crusted Chicken Breast / Smoky Tomato Lime Salsa
By Executive Chef Daniel Graves
Ingredients for Chicken Breast: (4 Servings)
4 Ea. 6 oz. Chicken Breast (Skinless)
2 Whole Eggs Whisked Together
1 Cup All Purpose Flour
2 Cups Corn Chex (Pulse until Corn Chex are a bread crumb consistency in food processor)
½ Teaspoon Chili Powder
½ Teaspoon Coriander
½ Teaspoon Cumin
1 Tablespoon Olive Oil
Salt and Pepper to Taste
Ingredients for Smoky Tomato Lime Salsa: (4 to 6 Servings)
2 Cups (Small Dice) Vine Ripe Tomatoes
½ Cup (Small Dice) Red Onion
¼ Cup Minced Green Onion
Juice from 1 Medium Lime
½ Cup (Small Dice) Green Bell Pepper
1 Tablespoon Minced Fresh Cilantro
½ Cup V8 Juice
½ Teaspoon Chipotle Sauce (Add 1 Teaspoon if more heat is desired)
Salt and Pepper to Taste
Method Chicken Breasts:
Start by pat drying off the chicken breast with a paper towel. Next, season the chicken breast with the desired amount of salt and pepper. Next, lightly dredge the chicken breast into the flour, ensuring complete coverage. Next place the chicken breasts into the whisked egg mixture, then coat with Corn Chex again ensuring that the chicken breast is completely covered.
Lastly in a medium size saute pan, under medium heat add the olive oil and sear each chicken breast until a light brown crust is achieved. Place on a baking rack on a cookie sheet pan and bake at 350 degrees until a temperature of 165 is achieved with a cooking thermometer.
Method, Smoky Tomato Lime Salsa:
(Ensure ingredients is room temperature)
In a medium size mixing bowl combine all of the ingredients, gently fold together adding desired amount of salt and pepper. If a little more acid is desired squeeze another half of a lime. If a little more heat is desired add another ¼ Teaspoon Chipotle Sauce. Serve with vegetables and starch. Lastly Enjoy!!!