Description
A bold fusion of Italian and Tex-Mex flavors, this chicken parmesan is coated in seasoned breadcrumbs, smothered with salsa and melted cheese, and topped with fresh cilantro for a spicy twist on a classic.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1 cup salsa (mild, medium, or hot)
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Pound chicken breasts to even thickness.
- In a shallow bowl, mix breadcrumbs, Parmesan, chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Dip chicken into beaten eggs, then coat with breadcrumb mixture, pressing to adhere.
- Heat olive oil in a skillet over medium heat. Cook chicken for 3–4 minutes per side until golden brown (it will finish cooking in the oven).
- Place chicken in the prepared baking dish. Spoon salsa evenly over each piece and top with shredded cheese.
- Bake for 20–25 minutes, until chicken is cooked through (165°F/74°C) and cheese is melted and bubbly.
- Garnish with fresh cilantro and serve immediately.
Notes
- For a spicier kick, use hot salsa or add sliced jalapeños before baking.
- Serve with Mexican rice, refried beans, or a side salad.
- Swap Monterey Jack for pepper jack for extra heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Tex-Mex