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A plate of Mexican chicken parmesan topped with salsa, jalapeño slices, and cheese, served with cilantro rice and avocado slices on the side.
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Mexican Chicken Parmesan

If you love classic chicken parmesan, you'll go wild for this Mexican twist! Mexican Chicken Parmesan tops juicy chicken with melty cheese and adds a south-of-the-border kick with zesty salsa and a crispy tortilla chip crust. The bold flavors and textures in this recipe will immediately transport your tastebuds to Mexico!
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican, Tex Mex

Ingredients

Equipment

Instructions

  • Preheat the oven to 500°F.
  • Slice the chicken breasts in half, lengthwise through the middle, so that you have four pieces of chicken.
  • Crush the tortilla chips in a food processor with the taco seasoning. Transfer to a shallow bowl. Prepare two more separate shallow bowls, one with the flour, and one with the whisked eggs.
  • Add a piece of chicken to the bowl of flour and coat on all sides. Transfer the chicken to the bowl of whisked eggs. Once it’s covered, let any excess egg drip off the chicken, then transfer it to the bowl of taco seasoning chip crumbs. Gently press on all sides of the chicken to make sure that it’s completely coated.
  • Heat the olive oil in a large oven-safe skillet. Once the oil is hot, brown the chicken in the skillet for 2-3 minutes per side.
  • Turn the heat on the stove off, cover the chicken breasts with the shredded pepper jack cheese. Pour the salsa over the chicken in the skillet.
  • Cover the skillet and bake in the oven for 10 minutes. Remove the cover and bake for an additional 5 minutes.

Notes

  • Add the optional toppings of your choice, like sliced jalapenos, crumbled cotija cheese, sliced avocado, or fresh chopped cilantro.
  • To make this recipe gluten-free, use a gluten-free flour blend.
  • If you don't have a food processor, you can crush up the tortilla chips with taco seasoning in a large zipper bag. Either use your hands, or use a rolling pin.

Nutrition Facts

Calories 676kcal (34%)Carbohydrates 47g (16%)Protein 35g (70%)Fat 39g (60%)Saturated Fat 17g (85%)Polyunsaturated Fat 11gMonounsaturated Fat 16gCholesterol 168mg (56%)Sodium 1616mg (67%)Potassium 795mg (23%)Fiber 8g (32%)Sugar 6g (7%)Vitamin A 1316mg (26%)Vitamin C 4mg (5%)Calcium 568mg (57%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!