Chili Chicken Chunks with Blender Salsa

Submitted by admin on Mon, 08/17/2009 - 22:25
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Summary

Yield0
Prep Time30 minutes
RecipesHispanic

Description

Chili Chicken Chunks with Blender Salsa

Ingredients

  • Blender Salsa (recipe follows)

  • 3/4 cup soft whole wheat bread crumbs

  • 1/4 cup yellow cornmeal

  • 2 teaspoons chili powder

  • 1/2 teaspoon each paprika, ground cumin, and dry oregano

  • Vegetable oil cooking spray or salad oil

  • 1 1/2 pounds boneless, skinless chicken breast halves

  • 12 ounces tomatoes, cut into chunks

  • small onion, cut into chunks

  • 3 tablespoons canned diced green chiles

  • 4 teaspoons lime juice

  • 1 tablespoon chopped cilantro

Instructions

Prepare Blender Salsa and refrigerate.

Blender Salsa:
In a blender or food processor, combine 12 ounces tomatoes, cut into chunks; small onion, cut into chunks; 3 tablespoons canned diced green chiles; 4 teaspoons lime juice; and 1 tablespoon chopped cilantro. Whirl until smooth.

Spread bread crumbs in a shallow baking pan and bake in a 350 degree F oven, stirring once, until lightly browned (about 5 minutes). Add cornmeal, chili powder, paprika, cumin, and oregano; stir well. Set aside.

Lightly coat a baking sheet with cooking spray. Rinse chicken and pat dry; then cut each breast half into 8 equal pieces. Place egg whites in a small bowl and beat lightly with a fork. Dip chicken pieces into egg whites; lift out and drain briefly. Then roll in crumb mixture to coat, place on baking sheet, and bake until meat in center is no longer pink; cut to test (about 15 minutes). Serve with salsa.