I was going to leave the word chicken out of that title, but it seemed a little obscene. You’re welcome.
We have the most amazing little Mexican restaurant near our house. We don’t eat out a whole lot, but when we do the odds are pretty high we go to this place. Not only is the food fabulous, but they will actually serve you a 30 oz jug of beer for $5. It’s like a little miracle of Central America in the middle of Minnesota.
At this restaurant we always get the same couple things, and one of these things is their Queso Fundido Supreme. It consists of delicious melty cheese, chorizo, steak, peppers, onions, and spices. I wish I could give you the recipe for this, I truly do. But for some reason I have not been able to recreate it. Trust me, I have tried. Nothing has come close. So instead, we go to this restaurant and bring the leftovers home for me to put in every dish I can come up with. Our by far favorite use of this magical pot of yummy-ness is to serve with chicken.
Obviously, this all won’t help you, because I have no recipe. (Though if you have a magnificent Queso Fundido recipe of your own, please share!) What I do have a recipe for, however, is the most amazing breading to coat your chicken with, no matter if it is stuffed or not. I of course, recommend stuffing it. Stuffing chicken is not only insanely easy, but it also makes your food look and taste like it was made in a professional kitchen. Super impressive looking, while also easy to do. Just butterfly the chicken, spoon in a couple tablespoons of something yummy, fold the top back over, then bake. And use this amazing breading recipe to cook it with. I’m telling you, its to die for.
2 chicken breasts
1 T dijon mustard
1 T chili garlic sauce
A pinch of dried thyme
splash of rice vinegar
1/4 cup breadcrumbs
1/4 cup grated cotija cheese (parmesean also works)
1/2 tsp black pepper
1/2 tsp dry parsley
Preheat oven to 450 degrees Fahrenheit. If you are planning to stuff the chicken, butterfly it, then close it back over. Mix together mustard, chili garlic sauce, thyme, and rice vinegar. Coat chicken evenly on the outside with sauce mixture, rubbing it in. Combine the rest of the ingredients in a wide bowl. Pat the sauce covered chicken into the dry ingredients, evenly coating the entire outside. Place in baking pan. Add stuffing to inside of chicken. If you have any extra of the breading mix, sprinkle it over the top of the chicken. If desired, spritz with a little olive or canola oil to make the breading crispier. Bake for 15-20 minutes (closer to 20 with stuffing). Let cool for 5 minutes.
Bet you never knew food this delicious could be oh so simple.