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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.
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, boneless and skinless; 28–32 ounces total4
- garlic-flavored croûtons, garlic-flavored; crushed1/2 cup
- unsalted butter, melted1/4 cup
- cumin, freshly ground1/2 tsp
- chili powder1 tbsp
- salt1 tbsp
- cayenne pepper1 tbsp
- black pepper, freshly ground1 tbsp
- monterey jack cheese, grated3/4 cup
- olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
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.
