Crispy Santa Fe Chicken
Crispy Santa Fe Chicken swaps the usual breadcrumb or cracker coating for crushed garlic croûtons. The croûtons brown in the oven and bring their own seasoning, so the crust tastes of garlic before any spice is added. Cumin, chili powder and cayenne in the butter give the chicken a southwestern heat, and a topping of melted Monterrey Jack softens it. It is baked, not fried, and a probe thermometer keeps the breasts from drying out.
Instructions
Heat the oven to 425°F. Crush the garlic croûtons into coarse crumbs and set them out in a shallow dish.
In a pie plate or other large, wide dish, combine the melted butter with the cumin, chili powder, salt, cayenne and black pepper.
Dip each chicken breast into the seasoned butter mixture, then press it into the croûton crumbs so it is coated on all sides. Let the coated chicken rest for 2 to 3 minutes so the crumbs cling.
Brush or roll the chicken pieces in olive oil and set them on a greased baking pan.
Push a probe thermometer into one of the pieces and bake until the internal temperature reaches 165°F.
Scatter the grated Monterrey Jack evenly over the chicken and return the pan to the oven until the cheese has melted. Serve warm.
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