I am a self proclaimed target fanatic. And I know I’m not alone. I can’t walk in there without being pulled like 50 different directions to look at all the cute things.
When I went in the other day, they had all their new swimwear out. Swimwear..in January? Only in Phoenix, my friends, only in Phoenix. To make maters worse, I looked through them. Summer is only a few months away, right?
I’ve mentioned on the blog before that I try to keep the food in my house all natural and without all sorts of funky ingredients (you know, all those HFCS, hydrogenated things, artificial and synthetic flavors/colors). I usually try to make as much stuff as I can from scratch or find a brand that is made without all that crap. While I was at Target I stalked the aisles of the grocery section to scope out their new Simply Balanced line.
I wasn’t expecting much, maybe some weird snacks we would never eat, but was happy to see all sorts of neat stuff. Most of the items I found were things I buy regularly anyways. I did however pick up some of these strawberry fruit strips and raspberry lemon fruit twists. Lance is always snooping around in the pantry looking for snacks, so I thought these would be fun to try out. You guys. I can’t stop eating them! The box of 25 is slowly dwindling…
I figured that the true test would be something we do eat often, which led me to tortilla chips. I love that they are organic, plus they taste great. I decided I had to make them into something delicious. Which brings me to this Tortilla Chip Crusted Chicken.
I crushed up the tortilla chips in my food processor, but you can also do it in a big ziplock and a rolling pin. You want them to come out about the size of oats.
Frying is outlawed in our house…I have been known to accidentally catch things on fire so we avoid it now, so I bake a lot of chicken. It is really hard to re-create the crispiness of fried chicken in the oven, but these tortilla chips worked some magic. The chicken came out crunchy and full of flavor.
But the jalapeno cream sauce on top is what really won my heart. I would smother everything in cream cheese if I had the chance, but adding the jalapenos and a few other ingredients make it phenomenal (with a little kick!). While we were eating Lance asked me if he could put the leftover sauce on his salad instead of dressing..I guess he liked it too.
I served the chicken with a side salad and some wild rice – it was actually one of the Simple Balanced microwave pouches so it took all of 90 seconds to make.
- 1 ½ cups crushed tortilla chips
- ½ cup flour
- ½ tsp garlic powder
- ½ tsp cumin
- ¼ tsp chili powder
- 1 egg plus 2 egg whites
- 1 Tbsp water
- A few dashes of hot sauce (such as Tapatío)
- 1 lb boneless, skinless chicken breasts
- Salt and pepper
- 2 jalapenos, seeded and ribbed
- 2 cloves garlic
- ¼ of a red onion
- 1 tablespoons olive oil
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ½ cup skim milk
- 1½ tsp cumin
- 2 tsp cornstarch
- Salt & pepper
- Cilantro to garnish (optional)
- Preheat oven to 450 degrees. Place a wire rack over a rimmed baking sheet and spray with cooking spray.
- Place crushed tortilla chips in a shallow bowl, set aside. In another shallow bowl combine flour, garlic powder, cumin and chili powder, set aside. In a third shallow dish, whisk together the egg, egg whites, water and hot sauce.
- Season chicken with salt and pepper. Dip chicken breast into flour mixture, dip into the egg white mixture next, and finish by coating the chicken with crushed tortilla chips, pressing them gently to adhere. Lay chicken breast onto prepared rack. Repeat with remaining chicken breast.
- Bake chicken until cooked through (165 on an instant read thermometer), 20-25 minutes.
- While chicken cooks, prepare the sauce.
- In the bowl of a food processor combine jalapenos, garlic cloves, and onion. Process for 30 second increments until contents are finely minced.
- In a medium saucepan over medium heat, cook onion, jalapenos and garlic until soft, about 3-4 minutes. Add cream cheese and sour cream. Cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add milk and cook 3 minutes or until thick and bubbly. Reduce heat and whisk in cornstarch, stirring constantly until sauce reaches desired consistency, about 2 minutes. Add in cumin and season with salt and pepper to taste.
- To serve, top each chicken breast with a few tablespoons of jalapeno cream sauce and garnish with fresh cilantro, if desired.
Take the guesswork out of eating well.
Introducing Simply Balanced, a new brand from Target that’s thoughtfully crafted for taste and goodness.
Disclosure: Compensation was provided by Target via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Target.