Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup of pinolillo (toasted cornmeal with cocoa and cinnamon)
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of smoked paprika
- 1 tsp of garlic powder
- 2 eggs
- 1/4 cup of milk
- 1/2 cup of all-purpose flour
- 1/4 cup of vegetable oil
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Meat mallet
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them until they are an even thickness.
3. In a mixing bowl, combine the pinolillo, salt, black pepper, smoked paprika, and garlic powder.
4. In another mixing bowl, whisk together the eggs and milk.
5. Place the flour in a third mixing bowl.
6. Dip each chicken breast in the flour, then in the egg mixture, and finally in the pinolillo mixture, making sure to coat each piece evenly.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.
9. Transfer the chicken breasts to a baking sheet lined with parchment paper.
10. Bake the chicken in the preheated oven for 15-20 minutes or until the internal temperature reaches 165°F (74°C).
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Total fat: 18g
Saturated fat: 3g
Cholesterol: 165mg
Sodium: 650mg
Total carbohydrates: 22g
Dietary fiber: 2g
Sugar: 2g
Protein: 38g
Substitutions for ingredients:
- Pinolillo can be substituted with cornmeal mixed with cocoa powder and cinnamon.
- Vegetable oil can be substituted with canola oil or olive oil.
Variations:
- For a spicier version, add 1 tsp of cayenne pepper to the pinolillo mixture.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
Tips and Tricks:
- Make sure to pound the chicken breasts to an even thickness to ensure even cooking.
- Use a meat thermometer to check the internal temperature of the chicken.
- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.
Storage Instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation Ideas and Garnishes:
- Serve the chicken with a side of roasted vegetables or a salad.
- Garnish with chopped fresh herbs such as cilantro or parsley.
Pairings and Suggested Side Dishes:
- Serve with a side of rice and beans or mashed sweet potatoes.
- Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Troubleshooting Advice:
- If the pinolillo mixture is not sticking to the chicken, try pressing it onto the chicken with your hands.
- If the chicken is browning too quickly, reduce the heat on the skillet.
Food Safety Advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the raw chicken.
- Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History and Flavor Profiles:
Pinolillo is a traditional Central American drink made from toasted cornmeal, cocoa, and cinnamon. In this recipe, it is used as a coating for the chicken to add a unique flavor and texture.
Serving Suggestions:
Serve the Pinolillo-Crusted Chicken with a side of rice and beans or mashed sweet potatoes for a complete meal.
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