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1
Preheat oven to 400F.
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2
Pound chicken until 1/4 inch thick.
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3
Cut each breast into 2 pieces so that you're left with four pieces.
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4
In a small bowl, combine 1 1/2 tsp taco seasoning, 3/4 tsp garlic powder, 3/4 tsp chipotle chili powder or smoked paprika and 1/4 tsp black pepper.
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5
Season both sides of chicken well with spice mixture and set aside.
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6
Thinly slice and separate the dark green part of onions and the white and light green parts.
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7
In a large oven safe skillet (I love my cast iron for this), heat 1 tsp canola oil.
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8
Saute red pepper and the white and light green part of onions for 2 minutes or until softened.
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9
Stir in the corn, 3 Tbsp of the dark green onion tops and 1 1/2 tsp of taco seasoning.
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10
Mix well.
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11
Place mixture in a bowl and wipe out pan.
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12
Place hash browns in a food processor and pulse a few times until the potatoes are almost little squares.
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13
Mix in 2 Tbsp of taco seasoning and stir well until the seasoning has coated all of the potatoes.
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14
Add goat cheese, 2 Tbsp cilantro, 3/4 tsp garlic powder and 3/4 tsp chipotle chili powder or smoked paprika to vegetable mix and stir well to incorporate.
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15
Dip one side of chicken breast in beaten egg then put egg covered side up on a cutting board.
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16
Take a handful of the seasoned hashbrowns and crust the top of the chicken breast, pressing firmly.
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17
Carefully flip breast over and fill with 1/4 of goat cheese mixture.
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18
Fold breast over filling and repeat with remaining 3 pieces.
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19
In the same large skillet heat 1 to 1 1/2 Tbsp canola oil (it will depend on the size of your pan) over medium high heat until hot.
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20
Place chicken into pan and cook for 4 - 5 minutes or until very browned and crisp.
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21
Carefully flip chicken in pan and place in oven for 8 - 10 minutes or until cooked through.
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22
Allow to rest for 5 minutes then garnish with remaining tablespoon of cilantro and serve.
