In an effort to use up ingredients in my fridge, I kinda threw this recipe together and was surprised by how well it turned out. It’s a little like chicken fingers but without all the dredging…and with a Southwestern vibe.
First, line a coated baking dish with boneless skinless chicken breasts. If you use cutlets or chicken tenders (like I did), it will take less time to cook. Cover the chicken with a layer of sour cream. Top the sour cream with a layer of panko bread crumbs that you’ve mixed with some sort of Southwestern spice mix (taco seasoning is great, as is Trader Joe’s chili lime salt). Drizzle just a little melted butter on the top (this will help it brown) and finally sprinkle with some shredded cheese (Mexican blend or pepper jack). Note: the early steps in this process aren’t gorgeous to look at, but it’ll look and taste good in the end. Promise.
Pop into a 400 oven and cook for about 25 minutes (longer if you’re using thicker chicken breasts). Before (left) and after (right) pics below:
This totally works with low fat sour cream as well – the point is just to keep the chicken tender and create a sort of sauce – doesn’t have to be full fat to do that. Also, don’t try to be fancy here. If you use that thinly shredded Mexican blend cheese it forms almost a frico layer on top. So good.
If you had Taco Tuesday earlier in the week, this is a great way to polish off those ingredients without feeling like you’re eating leftovers. And so few ingredients are needed – what a dream of a weeknight recipe. Can I get an amen?!