Try this fiesta-style dinner for four with delicious breaded chicken and tomato corn salsa. Brought to you by McCain Foods Canada
Directions for: Tex-Mex Breaded Chicken with Tomato Corn Salsa
Ingredients
Tex-Mex Breaded Chicken1 bag (750 g) McCain Superfries Homestyle Red Skin Wedges
cup (175 mL) dry breadcrumbs
1 tsp (5 mL) chili powder
1 tsp (5 mL) dried oregano
tsp (2 mL) chipotle powder
1 pinch salt and freshly ground black pepper
cup (60 mL) all-purpose flour
2 eggs, beaten
4 6 oz (175 g) boneless, skinless chicken breasts
Tomato Corn Salsa2 cup (500 mL) cherry tomatoes, halved
1 cup (250 mL) frozen corn kernels, thawed
cup (125 mL) diced red onion
2 Tbsp (30 mL) chopped fresh coriander
1 tsp (5 mL) grated lime zest
1 Tbsp (15 mL) lime juice
1 Tbsp (15 mL) olive oil
TipDirections
Tex-Mex Breaded Chicken1. Pre-heat oven to 450F (230C).
2. Cook McCain Superfries Homestyle Red Skin Wedges according to package directions.
3. In a large shallow bowl or pan, combine breadcrumbs, chili powder, oregano, chipotle powder, salt and pepper.
4. Place flour and eggs in two separate shallow bowls. Dip each chicken breast first, in flour, then in eggs, then in breadcrumb mixture. Place on a parchment-lined baking sheet and bake for 20 to 25 minutes or until chicken is no longer pink inside.
Tomato Corn Salsa1. In a medium bowl, combine cherry tomatoes, corn, onion, coriander, lime zest, lime juice and olive oil. Spoon salsa over chicken and serve with McCain Superfries Homestyle Red Skin Wedges.
Tip1. Prepare the salsa the night before and add dressing just before serving!
2. If you cant find chipotle powder at your local supermarket, try using 1/4 tsp cayenne powder as a substitute.
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