Panko Crusted Mexican Chicken

Mmmm. Chicken

This recipe was originally created as a knock off of Chicken Parm. I didn't have red sauce, all I had was chicken, "The Heredez", my husbands favorite salsa, and an over ripe avocado. Turns out I was onto something and it tasted DELICIOUS!

1. 4 thawed chicken breasts
2. 1 ripe avocado smashed- over ripe is fine but you have to pick around the bruises.
3. 1/4 cup (or more) of "The Heredez" or your favorite salsa
4. Mexican blend cheese
5. 1 cup of plain panko
6. 1 tbs cumin
7. 1-2 tsp chipotle red pepper flakes
8. 1 tsp garlic salt
9. 1 tsp pepper
10. 1-2 eggs

Turn the oven on to 400 degrees. Get out 2 low sided dishes and 1 skillet. Add 1 tbs of EVOO to the pan and turn on Medium heat. Set up the two dishes as a station to the side of the skillet. Use the first low sided dish for the eggs - beaten, and the other for the panko and spices (cumin, red pepper flakes, garlic salt, pepper). Here is you first option. If you want, you can beat the chicken to be a little thinner using a meat hammer or another skillet. Typically, chicken parm is one large and thin piece of chicken... although I never do this because I usually just want to eat faster. If you do thin the chicken, make sure to note the cooking time will probably be less. Dip the thawed chicken one at a time through the eggs then the spiced panko, making sure you have an even crust of panko. Once panko crusted place in the hot skillet and brown both sides of the chicken. This will cook the majority of the chicken but remember, you are placing this in the oven to cook through and melt the cheese. Repeat this crusting and browning process with all 4 pieces of chicken. Once browned on each side place each chicken breast into an oven safe baking dish. Top all pieces with smashed avocado, salsa and cheese. Place in the oven for anywhere from 15-25 min. depending on the size and thickness of your chicken breasts. If yours are really thick and you are worried about cooking the chicken then melting the cheese... place aluminum foil over the chicken and remove approx 10 minutes before the timer goes off.

Enjoy!

Crock Pot Chicken Noodle Soup

3 or 4 chicken breasts
4 cans of chicken broth (low sodium) + 1 can worth of water
2 chicken bouillon cubes
1 yellow onion chopped
2 garlic cloves minced
3 or 4 full sized carrots - cut to whatever size you want (I cut down the center and slice them)
3 or 4 celery sticks - cut same as carrots
1tbs poultry seasoning
1 tsp rosemary
1 tsp Thyme
1 tsp crushed bay leaves
1 tsp pepper
1 tsp garlic salt
1 tbs of olive oil
1 large bag of egg noodles

Sweat the onions and add the garlic in a skillet with a tbs of olive oil over medium-high heat. After, add the  poultry seasoning, rosemary, thyme, crushed bay leaves, pepper, and garlic salt (to release more aromas and flavor, crunch the rosemary etc. between your finders before adding). Stir then add chicken to the pan and sear both sides (you want it practically cooked before moving it to the crock pot). While the chicken cooks turn the crock pot on high and add the liquids from above, bouillon cubes, celery, and carrots. Add the chicken when its ready then spoon a little liquid in the skillet and rub the back of your spatula or wooden utensil on the bottom of the pan to release the little tasty bits stuck to the bottom of the skillet then pour that mixture in with the rest. Replace the lid on your crock pot and now... you wait.

I am fortunate and was able to do the above during my lunch break, we live close, so I left it to cook on high for about 4 hrs.. When my husband got home just before me, he turned it down to low reporting it was boiling which didn't bother me but if you are uncomfortable leaving your crock pot on high because of this... you could always cook it on low and make sure the chicken is fully cooked before adding to the crock pot.

At this point you are probably wondering... well it isn't chicken noodle soup with out noodles and that's where you keep reading.

After I got home, I put a large pot of water on the stove and I shredded the chicken using two forks and added it back to the broth. After the water boils, add 1 palm full (approx.1/4 cup?) of sea salt to the water. Then... add a large bag of Egg noodles. Cook to your desired texture (I pulled mine out a little early because of the fact that the hot broth would be going over the noodles and might cook them and I don't like soggy noodles so much). Once I drain the water, I keep the noodles and chicken & broth separate and add the desired amount of noodles to a bowl then ladle the chicken and broth over them. This was something I thought was so weird when I first saw my mother-in-law do it, but I really do like it. It lets you choose how much you want and leaves the plain unused noodles for a later lunch or dinner dish (like parm buttered noodles, yumm...).

Combine in a bowl and Enjoy!!!