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Categories:
chicken breasts eggs all-purpose salt pepper panko crumbs butter egg yolk corn from white onion cilantro jalapeno all-purpose cornmeal baking powder salt egg extra-virgin olive oil mango white onion cilantro sugar jalapeno salt chicken broth queso fresco
Viewed: 66 - Published at: 2 years agoIngredients
- 4 boneless, skinless chicken breasts
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely ground pepitas
- 1/4 cup panko crumbs
- 1/2 cup plus 2 tablespoons half-and-half
- 3 tablespoons butter, melted
- 1 egg yolk
- 1/2 cup corn from 1 ear, divided
- 1/4 cup finely chopped white onion
- 2 tablespoons freshly chopped cilantro leaves
- 1 tablespoon minced jalapeno
- 1/2 cup all-purpose flour
- 1/3 cup cornmeal
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg white
- 2 tablespoons extra-virgin olive oil
- 1 cup diced mango
- 1 tablespoon finely diced white onion
- 1 tablespoon freshly chopped cilantro leaves
- 1 tablespoon sugar
- 3/4 tablespoon minced jalapeno
- 1/4 teaspoon salt
- 1/4 cup chicken broth
- 3 tablespoons half-and-half
- Queso fresco, for serving
Method
- Preheat oven to 350 degrees F.
- Pound chicken breasts into 1/4-inch thickness.
- Place the eggs into a dish.
- The next dish mix flour, salt and pepper.
- In a third dish place pepitas and panko.
- Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat.
- Spray baking sheet with cooking spray and place chicken on top.
- Bake for about 25 minutes or until chicken is cooked through.
- In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth.
- Transfer mixture to medium bowl.
- Add remaining corn, onion, cilantro and jalapeno and set aside.
- In a separate bowl mix flour, cornmeal, baking powder and salt.
- Add dry ingredients to wet ingredients and gently mix.
- In a small bowl whisk egg white until slightly stiff peaks form.
- Fold whisked egg into other ingredients.
- In a large cast iron skillet over medium heat, place 2 tablespoons oil.
- Drop batter by tablespoons into hot skillet making 8 cakes.
- Cook approximately 1 minute on each side or until browned.
- In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth.
- Add chicken broth and place in small saucepan over medium heat.
- Cook until bubbles form.
- Reduce heat to low and stir in half-and-half.
- Place 1 chicken breast and 2 corn cakes on each plate.
- Drizzle with mango sauce and garnish with crumbled queso fresco.
