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Mexican-style chicken parmesan? While chicken parmesan is a very popular Italian dish, the idea of using parmesan in a Mexican dish is almost repulsive. So I don't see how you can really make a Mexican-style chicken parmesan but you can make an absolutely fabulous Mexican-style smothered chicken sans the parmesan.

This recipe uses chicken thighs. I prefer these for the flavor and they don't seem to dry out as bad a a boneless, skinless chicken breast do. The cheese I use in place of parmesan is Monterey Jack. You may also use cheddar, but I prefer the flavor of the jack cheese with this one.

Ingredients

8 chicken thighs
1 cup flour
1 tsp garlic powder
1 tsp cumin powder
1/2 cup milk
1 tbl red chile powder
Oil for frying
Sauce
1 or 2 jalapenos-seeded and diced, stem removed
1 small onion-diced
1 clove minced garlic
2 8 oz cans tomato sauce-regular or Mexican style if you like it hot
1/4 tsp cumin
1/4 tsp red chile powder
1/2 cup shredded Monterey Jack cheese

Step One-
Combine flour, garlic powder, cumin powder, and red chile powder. Rinse thighs and roll in seasoned flour then in milk and into the seasoned flour again. Heat cooking oil to 350 degrees and fry thighs until a golden crust is formed, 15-20 minutes per side. Place thighs in small baking dish. Preheat oven to 350 degrees.

Step two-
In a saute pan heat 2 tbl oil. Add garlic, onion, and jalapenos, sprinkle with salt. Saute just until onions are softened. Add your tomato sauce and spices. Simmer for about 5 minutes.

Step three-
Sprinkle top of thighs with cheese and pour sauce over the top. Cover tightly with foil and bake 30-40 minutes until juices run clear.

Serve with Spanish rice, refried beans, and warm tortillas. Use sauce to spoon over chicken.

Learn more about this author, Jeannie Trudell.
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