Mexican Chicken

Mexican Chicken Nuggets
This is a very moist, subtly flavored, wonderful way to make chicken.  My entire family loves it.  When my kids take big mouthfuls and then halfway through chewing start saying things like, “MMM, this is really good, Mom,”  I know the recipe is a keeper and I don’t even mention the talking-with-their- mouth-full thing.  In fact, they get away with all sorts of atrocious manners when they compliment my cooking.  Luckily, they haven’t figured that out yet.
Mexican Chicken Nuggets
I always serve this chicken with Tomato Herb Pasta.  My friend, MaryAnn, gave me both recipes and they go so very well together.To fancy this meat up further, serve on a bed of shredded lettuce and top with slices of avocado, sour cream, salsa or fresh diced tomatoes.  Garnish with fresh cilantro.Mexican Chicken Nuggets

Mexican Chicken
  • ¾ cup dry bread crumbs
  • ½ tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp seasoning salt
  • ⅛ tsp paprika
  • ½ cup Parmesan cheese
  • ½ cup olive oil
  • 4 chicken breast halves (I usually cut these in half again)
  1. Mix bread crumbs, seasonings and cheese together.
  2. Dip chicken into the olive oil and then into the breading.
  3. Turn to coat well.
  4. Bake at 350 degrees for 20 minutes.
to make this gluten free, use finely crushed gluten free rice krispies instead of bread crumbs



15 thoughts on “Mexican Chicken

  1. >I have a recipe for Parmesan Chicken that is similar–just the seasonings are different, which my family loves. This sounds really, really good too. Will definitely have to try. 🙂

  2. >Mmmmm…both the pasta and the chicken look wonderful! I just love pasta and chicken together! Or pasta and just about anything…

    Thanks for sharing, I'm so glad I found this!

  3. >Kristen, I love how you've spiced this chicken. I'm also sending a bear hug your way for baking rather than frying it. It really does look wonderful. I hope you gang is still enjoying Spring break. Lazy mornings are hard to beat. Have a great morning. Blessings…Mary

  4. >Two great recipes! The chicken is a keeper, and your caramel cake brought back so many memories. Have a great weekend!

  5. >I think your chicken and pasta looks great. That cake looks like an old fashioned favorite.
    Win Rachael Ray bake ware at my blog.

  6. >that's a terrific BAKED chicken… love that it is baked, so easy and frees you up to get sides ready at the same time… great item, gonna save this

  7. >Used your Mexican Chicken and Tomato Herb Pasta recipes last night. Both were great! These are recipes that I'll definitely put in my family favorites binder. Thanks for sharing.

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