| Yield | 0 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Hispanic |
| Yield | 0 |
|---|---|
| Prep Time | 30 minutes |
| Recipes | Hispanic |
Chili Chicken Chunks with Blender Salsa
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
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.