New Mexican Chicken Parmigiana

Recipe

New Mexican Chicken Parmigiana

Spicy Green Chile Chicken Parmigiana

4.8 out of 5

In the vibrant and flavorful world of New Mexican cuisine, we have taken the classic Italian-American dish of Chicken Parmigiana and given it a spicy twist. Our Spicy Green Chile Chicken Parmigiana combines the rich flavors of New Mexico with the comforting and cheesy goodness of the original dish. Get ready to indulge in a fiery and delicious culinary experience!

Jan Dec
Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish› Chicken Parmigiana
Cuisine of the Americas› American cuisine› Fusion cuisine› Italian-American cuisine
Cuisine of the Americas› American cuisine› Southwestern American cuisine› New Mexican cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Low-carb, High-protein, Keto-friendly, Dairy-free (if using dairy-free cheese)

Allergens

Wheat (if using regular breadcrumbs), Dairy (if using cheese)

Not suitable for

Vegan, Vegetarian, Paleo, Nut-free, Soy-free

Ingredients

While the original Chicken Parmigiana is typically made with marinara sauce and mozzarella cheese, our New Mexican adaptation incorporates spicy green chile sauce and Monterey Jack cheese. This adds a unique and bold flavor profile to the dish, giving it a distinct New Mexican twist. We also use traditional New Mexican spices and seasonings to enhance the overall taste. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

Nutrition

  • Calories: 350 kcal / 1465 KJ
  • Fat: 15g (7g saturated)
  • Carbohydrates: 15g (2g sugars)
  • Protein: 40g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    Season the chicken breasts with salt and pepper.
  3. 3.
    Dredge each chicken breast in flour, dip it in beaten eggs, and coat it with breadcrumbs.
  4. 4.
    Heat vegetable oil in a large skillet over medium heat.
  5. 5.
    Cook the breaded chicken breasts for about 3-4 minutes on each side until golden brown.
  6. 6.
    Transfer the chicken breasts to a baking dish.
  7. 7.
    Pour the green chile sauce over the chicken breasts, covering them completely.
  8. 8.
    Sprinkle the grated Monterey Jack cheese over the sauce.
  9. 9.
    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
  10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

  • Green chile sauce — Adjust the spiciness of the sauce according to your preference. If you prefer a milder flavor, remove the seeds and membranes from the chiles before blending.
  • Monterey Jack cheese — For a more authentic New Mexican taste, use a locally made Monterey Jack cheese if available.

Tips & Tricks

  • If you can't find green chile sauce, you can make your own by roasting and pureeing green chiles.
  • Serve the Spicy Green Chile Chicken Parmigiana with a side of Mexican rice and refried beans for a complete meal.
  • If you want an extra kick of heat, add sliced jalapenos on top of the cheese before baking.
  • Feel free to experiment with different types of cheese, such as Pepper Jack or Cheddar, for a variation in flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Spicy Green Chile Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro for a pop of color and added freshness. This dish pairs well with a side of Mexican rice and refried beans.

Presentation advice

To make the dish visually appealing, place the Spicy Green Chile Chicken Parmigiana on a bed of Mexican rice and drizzle some extra green chile sauce on top. Sprinkle chopped cilantro over the dish for an attractive finishing touch.

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