Tortilla Chicken with Salsa Verde

Tortilla chicken with salsa verde is chicken coated with corn tortilla chips and topped with salsa verde on a white plate.

St. Louis Park, Minnesota.

Not exactly the place where you’d expect to find fresh, authentic Mexican food. But if you want to get as close as Minnesotan-ly possible to fresh, authentic Mexican food, you need to go to St. Louis Park and find this place

It’s called Rojo Mexican Grill, and it’s a gem. And this dish is especially especial. It’s called Tortilla Chicken, and while I was inspired by Rojo’s entree, they would not give me the recipe (only hints) so I made a version all on my own:

Panko-and-tortilla-chip-crusted chicken, sitting atop a few spoonfuls of salsa verde, topped with white cheese, creamy cilantro sauce, and pico de gallo. 

I feel so grown up, acting like a real chef and all.

(Can I still be a real chef if my kitchen is from the 80’s? I do have that one stainless steel microwave from the 2000’s. But other than that…)

Tortilla chicken with salsa verde is chicken coated with corn tortilla chips and topped with salsa verde on a white plate.
Tortilla Chicken with Salsa Verde

Tortilla Chicken with Salsa Verde


  • Author: Pinch of Yum
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 2

Description

This tortilla chicken with salsa verde is chicken coated with corn tortilla chips and topped with salsa verde. Adapted from my favorite Mexican restaurant!


Ingredients

  • 2 skinless, boneless chicken breasts
  • 1 egg white, beaten
  • 1/2 cup tortilla chips, crushed
  • 1/2 cup panko bread crumbs
  • 1/2 cup salsa verde
  • 1/4 cup pico de gallo (chopped fresh tomatoes and onions)
  • 12 slices or 4 tbs. white cheese (ideally Mexican cheese, but provolone worked fine for me!)
  • cilantro sauce: cilantro, oil, avocado, salsa verde

Instructions

  1. Sprinkle the chicken with salt and pepper. Coat the chicken with the egg white. Combine the panko and the crushed chips. Dip/press the chicken into the panko mixture until well coated. Fry the chicken in 1-2 tbs. oil over medium-high heat, about 2-3 minutes on each side.
  2. When the outside is nice and golden brown, transfer to the oven and bake for 15-25 minutes at 400 degrees (depending on the size and temperature of your chicken breasts).
  3. Add the cheese; return to the oven for a few minutes until melted.
  4. Spoon salsa verde on the plate; place chicken on the salsa verde, and sprinkle cilantro sauce and pico de gallo over the top! Que bueno!

Nutrition

  • Calories: 584
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Added bonus: this was our honorary first patio meal of 2011. The scenery of suburban Minnesota combined with the completely authentic (ahem) Mexican food… can’t beat it!

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