Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup pinole (ground blue cornmeal)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 1/4 cup milk
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Line a baking sheet with parchment paper.
3. In a shallow dish, mix together the pinole, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. In another shallow dish, whisk together the eggs and milk.
5. Dip each chicken breast in the egg mixture, then coat in the pinole mixture, pressing the pinole onto the chicken to make sure it sticks.
6. Place the chicken breasts on the prepared baking sheet.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the pinole crust is golden brown.
8. Let the chicken rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 295
Fat: 8g
Carbohydrates: 23g
Protein: 32g
Sodium: 670mg
Sugar: 1g
Fiber: 3g
Substitutions for ingredients:
- Pinole can be substituted with regular cornmeal or breadcrumbs.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add a tablespoon of honey to the egg mixture for a sweeter flavor.
- Use bone-in chicken thighs instead of chicken breasts.
- Add a tablespoon of chopped fresh herbs, such as thyme or rosemary, to the pinole mixture for extra flavor.
Tips and tricks:
- Make sure to press the pinole onto the chicken to make sure it sticks.
- If the pinole crust is not browning enough, broil the chicken for the last 2-3 minutes of cooking.
- Serve with a squeeze of fresh lime juice for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of greens, such as arugula or spinach, and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as thyme or rosemary, or a squeeze of fresh lime juice.
Pairings:
- Mexican-style rice
- Roasted vegetables, such as sweet potatoes or Brussels sprouts
- Black beans
Suggested side dishes:
- Mexican-style rice
- Roasted vegetables, such as sweet potatoes or Brussels sprouts
- Black beans
Troubleshooting advice:
- If the pinole crust is falling off the chicken, make sure to press it onto the chicken firmly.
- If the chicken is not cooked through after the recommended cooking time, continue baking until the internal temperature reaches 165°F.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Pinole is a traditional Mexican ingredient made from ground blue cornmeal. It has been used for centuries as a staple food by indigenous peoples in Mexico and Central America.
Flavor profiles:
The pinole crust adds a nutty, slightly sweet flavor to the chicken, while the smoked paprika and garlic powder add a smoky, savory flavor.
Serving suggestions:
Serve with a side of Mexican-style rice and black beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A