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1
Preheat the oven to 350 degrees F.
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2
Trim the chicken breasts to remove any fat and blot dry.
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3
Season with salt and pepper.
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4
To dredge, place flour on plate, in a shallow bowl, or in a plastic bag.
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5
Season with salt and pepper.
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6
Individually, drag each chicken breast in the flour, turning to coat completely.
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7
Shake off any excess flour.
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8
Next dredge the chicken breasts in an egg wash (eggs beaten with a small amount of water).
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9
Turn the food to coat evenly.
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10
Transfer the chicken to a bowl or plate of cornmeal that has been seasoned with salt, pepper, and paprika.
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11
Sprinkle or pat to form an even coating on the food; shake off any excess.
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12
For best results, place the flour, egg wash, and cornmeal in separate containers and line in a row.
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13
Heat enough oil in a large saute pan to coat the bottom of the pan.
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14
Gently place the chicken into the pan and pan-fry until the crust is crisp and golden brown.
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15
Work in batches, if necessary.
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16
Transfer to a sheet pan and place into the oven to finish cooking, about 10 minutes.
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17
Note: The time will vary depending on the thickness of the cut.
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18
Top with the salsa with Monterey Jack cheese and continue cooking until the cheese melts, about 5 more minutes.
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19
Serve hot.
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20
Tomato Salsa: Combine all of the ingredients in a large mixing bowl.
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21
Let the salsa rest for 15 minutes before serving to allow flavors to develop.
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22
Adjust seasoning with salt and pepper before serving, if necessary.
