Thursday, 20 February 2014

Spicy baked chicken

Oh, chicken. I love chicken because it has so many great attributes -- low in calories and fat, high in protein and so versatile. But it's so damn easy to overcook.

I found this recipe when I was looking to spice up some chicken breasts. I absolutely adore the finished product, but definitely overcooked the little guys, so try to avoid that.

I served this crispy, spicy, cheesy chicken with fried chunks of polenta and a side salad with a honey-lime dressing.

Apologies for the dreadful photography -- I WAS HANGRY.

Serves: 2
Preparation: 30 minutes

2 chicken breasts, flattened with a mallet

1/2 c. Greek yogurt
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. red pepper flakes

1/4 c. panko bread crumbs
1/4 c. crushed tortilla chips
1/4 c. shredded marble jack cheese
1 Tbsp. chopped jalapeno
Salt and pepper

1. Mix the marinade ingredients in a bowl. Add the chicken breasts and coat completely. You may immediately move on to the next step or marinate chicken up to 24 hours.
2. Preheat oven to 450*. Mix the breading ingredients in a large, shallow bowl. Dip the chicken breasts in and coat completely with crumbs. Place on an ungreased baking sheet.
3. Bake until no longer pink in the middle, 15-20 minutes.


  1. This sounds amaaaazing! Into the recipe rolodex it goes (because I'm 300 years old, of course)

    1. You have a rolodex? Fancy shmancy haha! I need to establish a better system. My current recipe storage method is a bunch of loose papers in a stack with Food & Wine magazines and my two favorite cookbooks. And everything is stained and sticky, naturally.

      P.S. #BeatCanada!

  2. Haha, hanger is a real thing and I feel your pain on that.