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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

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