Southwestern Chicken

I’ve only said this once before in my 18 or so months of food blogging, but…

Winner!  Winner!  Chicken dinner!!

I have to say I that I was really proud of myself after this dish.  I started with a plan, but somewhere in the middle I began to wing it.  And, it came out great!  (I’m sure the original plan would have been very good too, just not as good as my version!)  😉  I really enjoyed the flavors and how everything came together in the end.  My husband also was a huge fan of this dinner.  My favorite part (and my husband’s) was the sauce, which I pulled together during the last 2 minutes of cooking.  The leftovers were just as tasty.  I am excited to make this again soon!

Start with all of the chopping…

  • Chop up 1 red onion, 1 red pepper, 1 large tomato, 3 cloves of garlic, and a couple of scallions.

Next, set up a dredging station for the chicken…

  • Add 1/2 cup flour to a large plastic resealable bag.
  • Add 1/2 cornstarch.
  • Add 1.5 teaspoons of garlic salt.
  • Add some black pepper to taste.
  • Close the bag and shake to combine all the ingredients.
  • Crack 1 egg into a bowl and beat it.
  • Dip 1 package of thinly sliced chicken breasts into the egg.  (Feel free to use a thicker cut if you prefer.  Just make sure you increase the cooking time then.)
  • Place the egg-dipped chicken into the bag with the flour mixture.
  • Once all the chicken is in the bag, seal it and shake to coat the chicken completely.
  • Heat some EVOO in a large skillet over medium-high heat.
  • Add the chicken.  (Cook the chicken in batches if your skillet is not large enough, like mine.  You don’t want to overcrowd the pan.  Add some more EVOO before adding the second batch though!)
  • Once the chicken is browned on both sides, remove it to a plate.
  • Add 1 tablespoon of butter to the same pan.
  • Once it melts, add the onions, garlic, and peppers.  (Don’t add the tomato or scallions yet!)
  • Season the veggies with 3/4 teaspoon oregano, 1/4 cayenne pepper, 3/4 teaspoon paprika, and 1/3 teaspoon cumin.  (I actually eyeballed all the spices, so those are estimates.  Go with your gut!)

  • Stir to mix all spices together with the veggies.
  • Add the tomatoes.
  • Stir to combine and let cook for a minute or two.
  • Add a few splashes of chicken stock and scrap up the brown bits from the bottom of the pan with a wooden spoon.
  • Add the chicken back to the skillet, nestling it under all of the veggies and sauce.
  • Add the scallions.
  • Sprinkle the entire skillet with cheese.  (I used a Mexican blend of cheddar, colby, mozzarella, and monterey jack.)
  • Cover the skillet and let cook for a minute or two more, until the cheese is melted and the sauce thickens a bit.

Voilá!

To serve, place a little bit of the veggies on the plate first.  Then top with the chicken and some more veggies!  I served my Southwestern Quinoa Salad alongside.  I recommend making this chicken right now!  (Okay, maybe not right now, but definitely sometime this week!)  Enjoy!

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