Tortilla Crusted Chicken a La Mexicana #Ragu
photo by Sandra D.
- Ready In:
- 53mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 corn tortillas
- salt, to taste
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1⁄4 cup panko breadcrumbs
- 2 eggs
- 4 boneless skinless chicken breasts
- 15 ounces black beans
- 3 cups Ragú® Pasta Sauce (spicy italian style)
- 1⁄3 cup cilantro, chopped
- 1 (4 ounce) can chopped green chilies
- Mexican crema or sour cream, for topping
- salsa, for topping
directions
- Preheat oven to 400.
- Stack tortillas one on top of the other and cut them into 4 slices. Spread cut tortillas out in a single layer on a cookie sheet. Sprinkle with salt. Bake for 10 minutes or until lightly browned. Remove from oven and allow to cool. Then crush tortilla chips.
- In a bowl combine crushed tortilla chips, oregano, cumin, black pepper and breadcrumbs. In another bowl beat eggs.
- Dip chicken in egg and then coat with tortilla chip mixture.
- Place chicken in a lightly greased baking dish and bake for 30 minutes or until cooked through.
- Meanwhile, in a saucepan over medium high heat, add black beans, Ragu sauce, cilantro and green chiles. Heat for 3 minutes or until heated through.
- Spoon equal amounts of Ragu sauce mixture on serving plates. Top with a chicken breast. Then top with crema or sour cream and salsa.
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