Mexicajun Recipes: Entrees - Chickenessas

Chickenessas - A mexicajun take on a mexican favorite - Milanesas


6 Boneless, skinless, chicken breast
1 Cup butter milk
½ small onion
2 clove garlic
4-5 sprigs of cilantro
1 Serrano pepper
1 teaspoon T-Boy’s Bam
Italian seasoning Breadcrumbs
Salt


Fillet chicken breast and pound between plastic to ¼ inch thick. Place milk, onion, garlic, cilantro, and pepper into blender and liquefy. Season Chicken. Place chicken into a large glass bowl and pour the liquid over. Cover and place in refrigerator for an hour turning it every 15 minutes or so.

Place bread crumbs into a deep platter so that you are able to cover the chicken breast on both sides. Mean time, heat approximately ¼ inch oil in a 12 inch skillet until hot. Place the breast into the frying pan and cook until the coating is golden brown. Turn over and repeat on the other side until the chicken is done. (It is best to turn the chicken only once so as not to lose the breading.) Place cooked chicken over paper towels and in the oven at 200 degrees until ready to serve. Plate with Salsa Dorada and serve with roasted garlic mashed potatoes and green salad….. This recipe from my Emille is so good, that my in-laws show up at lunchtime for Sunday dinner !