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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the Mexican red sauce: | 2. Add the first 10 ingredients to a large food possessor and puree until well combined. Add pureed sauce to a medium-size pot equipped with a lid. Stir in olive oil and water and turn on the heat to medium. Bring sauce to a light boil. Once boiling, turn down the heat to low/simmer, cover and cook sauce 10-15 minutes. Turn off heat, stir, salt and pepper to taste. | 3. Prepare the chicken: | 4. Preheat oven to 400 degrees F. | 5. Set out 3 shallow bowls on your counter top. Place flour in one, beaten eggs in the second and panko, garlic powder, chili powder, onion powder, cumin and paprika in the third. | 6. Place a large frying on your stove top. Place 1/2 cup of oil in the pan and heat over medium heat. Salt and pepper your chicken. | 7. In batches, dredge pounded chicken breasts in flour (shaking off excess), dip in the egg, then coat in the panko mixture. | 8. Place coated chicken in frying pan and fry, flipping once, until lightly browned on each side, about 2 minutes per side. (Add the additional 1/2 cup of oil midway through frying to continue cooking the chicken -- just be sure to allow the oil to heat up again before adding the second batch of chicken.). | 9. Once all the chicken is fried, place chicken in a roasting pan, cover with desired amount of prepared Mexican red sauce, top with desired amount of cheese and place in the preheated oven about 5-10 minutes (depending on thickness of chicken). | 10. Remove from the oven and serve Mexican-style chicken Parm over Mexican rice, top with chopped green onion, sour cream and tortillas on the side if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	24	ounces	canned chopped jarred	156.4892	34.6998	8.1647	1.3608
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		smashed	-	-	-	-
cilantro			rinsed	-	-	-	-
chili powder	2	tablespoons		15.228	2.6838	0.7268	0.7711
cumin	1	tablespoon		7.875	0.929	0.374	0.4677
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
serrano pepper jalapeno	2		chopped	-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
olive oil	1/4	cup		477.36	0.0	0.0	54.0
water	1/4	cup		0.0	0.0	0.0	0.0
black pepper			cracked	-	-	-	-
chicken breast	2			1560.3596	0.0	189.1482	83.9147
purpose flour	1	cup		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
panko breadcrumb	2	cups		-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
paprika	1	teaspoon		12.972000000000001	2.4835	0.6504	0.5929
canola oil	1	cup	divided divided	1927.12	0.0	0.0	218.0
kosher salt pepper				-	-	-	-
cheese	8	ounces	shredded	800.6039999999999	5.3071	48.5352	65.1823
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
mexican rice			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.