Great with sour cream
- 2 tablespoons butter softened
- 2 tablespoons melted butter
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 cup sharp cheddar cheese shredded
- 4 boneless, skinless chicken breasts
- 1 tablespoon green onions minced
- 2 whole green chilies canned (i use diced green chilis - which is one whole can)
- 3/4 cup crushed corn chips
- Carbohydrate 5.7622179687356 g
- Cholesterol 230.516562448383 mg
- Fat 39.5669304492772 g
- Fiber 0.710642205759883 g
- Protein 59.4974101560459 g
- Saturated Fat 22.8007470501676 g
- Serving Size 1 1 Serving (298g)
- Sodium 516.239749861714 mg
- Sugar 5.05157576297571 g
- Trans Fat 3.32629520176183 g
- Calories 625 calories
Step-by-step
- Flatten chicken breasts between waxed paper to 1/2 inch thickness
- In a small bowl, combine butter, cheese and green onion (add green chilis if using diced vs. whole)
- Spread over center of breasts
- If using whole green chilis, cut each in half, remove seeds and veins and place half a chili on each breast
- Fold each breast into a bundle and secure with a toothpick
- On a plate, combine crushed corn chips, oregano and chili powder (note, if you use Chili Flavorerd Fritos, you can skip mixing the spices and chips)
- Dip breasts into melted butter and then coat with corn chip mixture
- Place in a shallow baking dish
- Bake at 375 for 45 minutes
Standard recipes rarely explain why certain coatings adhere while others slide off during baking. Achieving a crisp crust on lean poultry requires managing moisture at the surface while providing a high-fat barrier that browns rapidly under dry heat. Boneless chicken breasts present a moisture challenge because their protein fibers release water quickly when heated to 375 degrees Fahrenheit. Flattening the meat evenly to a half-inch thickness solves the structural problem by ensuring the interior reaches doneness in the exact forty-five-minute window required for the exterior corn chip coating to crisp without burning.
Instead of purchasing specialized breadcrumbs, crushing standard corn chips utilizes a pantry staple that already contains high salt and fat levels, eliminating the need for extra seasoning steps. The crushed maize pieces lock in the melted butter and cheddar cheese filling placed inside the rolled bundle. Dredging the butter-brushed poultry through the chip mixture creates a dual-fat system where dairy fats and fried corn oils fuse during the bake. Green chilies contribute organic acids that cut through the richness of the cheese and butter blend, balancing the overall flavor profile through chemical contrast.
Sour cream provides a logical cooling agent for service because its lactic acid neutralizes the capsaicin heat from the chili powder and green chilies. Leftovers store safely in a sealed container in the refrigerator for up to three days, though reheating must occur in a conventional oven rather than a microwave to preserve the crunchy exterior texture.
