Cotija Cheese Crusted Chicken

by V & V Supremo Foods, Inc.

3.66

30 Min

Servings

ingredients

For a Mexican spin on chicken Parmesan, try our Cotija Cheese Crusted Chicken with Roasted Poblano Cream Sauce. It creates a delightfully crispy crust while keeping the chicken tender and juicy.

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Ingredients

4

thinly sliced boneless, skinless chicken breasts, (3 oz. each.)

4 thinly sliced boneless, skinless chicken breasts, (3 oz. each.)
1 Cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®

1 Cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
2 medium

poblanos peppers

2 medium poblanos peppers
2 Cups

Roasted Poblano Cream Sauce (see recipe)

2 Cups Roasted Poblano Cream Sauce (see recipe)

8 Steps to complete

1

To roast the poblanos, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and somewhat charred, about 5 minutes. Place the finished peppers in a clean plastic bag and seal 10 minutes. Wrap pepper with a paper towel and rub off the skin. Cut stem and scrape the seeds. Lay the open poblano on a cutting board and cut into strips and then cut strips in half.
2

Pat chicken breasts dry with paper towels.
3

Place a medium non-stick skillet over medium heat for 3 minutes. Sprinkle 2 Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® onto the pan in the shape of the cutlet. Place 4 strips of poblano on top of the cheese.
4

Carefully place a chicken cutlet on top of the cheese and pepper strips, and press down with a spatula. Cook approximately 2 minutes. (Or until cheese is golden brown.)
5

While the chicken cooks, sprinkle 2 more Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® on top of the chicken.
6

Once the first side is golden brown, carefully flip the chicken using a spatula. Cook approximately 2 more minutes (Or until cheese is golden brown and chicken is fully cooked) and set aside.
7

Wipe the skillet with a paper towel. Repeat with the remaining chicken breasts.
8

Serve chicken with Roasted Poblano Cream Sauce. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

4

INGREDIENTS:

4 thinly sliced boneless, skinless chicken breasts, (3 oz. each.)
1 Cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
2 medium poblanos peppers
2 Cups Roasted Poblano Cream Sauce (see recipe)

DIRECTIONS:

1. To roast the poblanos, place the peppers directly onto the open flame of a gas stove. Turn with tongs frequently until the skin is wrinkled and somewhat charred, about 5 minutes. Place the finished peppers in a clean plastic bag and seal 10 minutes. Wrap pepper with a paper towel and rub off the skin. Cut stem and scrape the seeds. Lay the open poblano on a cutting board and cut into strips and then cut strips in half.
2. Pat chicken breasts dry with paper towels.
3. Place a medium non-stick skillet over medium heat for 3 minutes. Sprinkle 2 Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® onto the pan in the shape of the cutlet. Place 4 strips of poblano on top of the cheese.
4. Carefully place a chicken cutlet on top of the cheese and pepper strips, and press down with a spatula. Cook approximately 2 minutes. (Or until cheese is golden brown.)
5. While the chicken cooks, sprinkle 2 more Tbsp. of Grated Sierra® Brand Cotija Cheese from V&V SUPREMO® on top of the chicken.
6. Once the first side is golden brown, carefully flip the chicken using a spatula. Cook approximately 2 more minutes (Or until cheese is golden brown and chicken is fully cooked) and set aside.
7. Wipe the skillet with a paper towel. Repeat with the remaining chicken breasts.
8. Serve chicken with Roasted Poblano Cream Sauce. Enjoy!

Cotija Cheese Crusted Chicken

Notes: