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Mexican Chicken Parmesan

A Mexican spin on the Italian classic with a Mexican marinade, peppers and Chipotle cheese.
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 3

Ingredients

  • 3 chicken breasts
  • 6 - 8 dried ancho chilies
  • 5 dried arbol chilies
  • 1 tablespoon aleppo pepper
  • 1 tablepsoon annatto pepper
  • 1 tablespoon paprika
  • 1/4 cup lemon juice
  • 1/4 cup lime juice
  • 1/2 cup orange juice
  • 1/2 cup olive oil divided
  • 4 red cubanelle peppers
  • 3 poblano peppers
  • 6 slices chipotle cheese

Instructions

  • Begin by hydrating the dried chilies in a bowl of warm water for about 20 minutes.
  • Take the peppers out and place in a blender.
  • Add the spices, the juices and all but 2 tablespoons of the oil.
  • Add a little bit of the water and blend until all the ingredients are fully blended.
  • In a marinade dish, add the chicken breasts and top with the sauce.
  • Let marinate for at least two hours and overnight if you have time.
  • Place the peppers on a baking tray with a little olive oil.
  • Bake at 400 degrees for 30 minutes. Let cool and set aside.
  • Heat a cast iron skillet on medium high heat. Add the 2 tablespoons of oil and heat until simmering.
  • Add in the marinated chicken and cook for 6 - 7 minutes per side.
  • Slice off the ends of the peppers and remove the seeds.
  • Finish the dish by topping the chicken with one red pepper and one green pepper.
  • Place the chicken on a baking tray with the peppers and top with 2 slices of the cheese.
  • Bake for 2 - 3 minutes.
  • Serve and enjoy!