Cornmeal-Encrusted Chicken with Salsa and Monterey

Name: Cornmeal-Encrusted Chicken with Salsa and Monterey Jack Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken breasts; Salt, as needed; Ground black pepper, as needed; 2 c. all-purpose flour; 3 eggs; 2 c. yellow cornmeal; 1/2 tsp. paprika or red pepper flakes; Vegetable oil, as needed; tomato salsa; 6 oz. Monterey Jack cheese; 6 tomatoes; 4 scallions; 1/2 onion; 2 clove garlic; 2 tbsp. Chopped cilantro; 1 jalapeno; 1 1/2 tbsp. lemon juice; Salt, to taste; ground black pepper

Servings: persons

8 chicken breasts
Salt, as needed
Ground black pepper, as needed
2 c. all-purpose flour
3 eggs
2 c. yellow cornmeal
1/2 tsp. paprika or red pepper flakes
Vegetable oil, as needed
tomato salsa
6 oz. Monterey Jack cheese
6 tomatoes
4 scallions
1/2 onion
2 clove garlic
2 tbsp. Chopped cilantro
1 jalapeno
1 1/2 tbsp. lemon juice
Salt, to taste
ground black pepper

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

1186

kcal

Calories

Fat

124

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 chicken breasts, Salt, as needed, Ground black pepper, as needed, 2 c. all-purpose flour, and more.

Yes, Cornmeal-Encrusted Chicken with Salsa and Monterey Jack Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cornmeal-Encrusted Chicken with Salsa and Monterey Jack Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions