Crispy Santa Fe Chicken
A lot of crispy baked chicken recipes use things like breadcrumbs or cracker crumbs. Here, the croûtons add a little flavor.
4 ea. (28–32 ounces) boneless skinless chicken breasts
½ cup crushed garlic-flavored croûtons
¼ cup unsalted butter, melted
½ tsp freshly-ground cumin
1 tbsp chili powder
1 tbsp salt
1 tbsp cayenne pepper
1 tbsp freshly-ground black pepper
¾ cup grated Monterrey Jack cheese
Olive oil
Preheat oven to 425°F.
Combine butter, seasonings, and salt in a pie plate or a large wide dish.
Dip chicken into egg mixture then dredge into croûton crumbs. Let rest 2–3 minutes.
2–3 minutes
Coat chicken pieces on olive oil then place on a greased baking pan.
Insert a probe thermometer into one of the pieces, and bake in the oven until internal temperature reaches 165°F.
Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm.