Tortilla Crusted Chicken with Coconut Rice
Recipe GLPR224c8736cdf988
Golden-crusted chicken cutlets made with crushed tortilla chips, served over fragrant jasmine rice cooked in coconut milk and studded with black beans, corn, and green onions. A drizzle of honey-lime sauce brings brightness to this tropical-inspired meal.
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Ingredients
1 cup jasmine rice
1 can (13.5 oz) coconut milk
½ cup water
1 teaspoon salt, divided
½ teaspoon sugar
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn
3 green onions, sliced
½ cup all-purpose flour
½ teaspoon cumin
½ teaspoon garlic powder
2 eggs
2 cups crushed tortilla chips
4 boneless, skinless chicken breasts, halved horizontally or 4 chicken cutlets
3 tablespoons vegetable oil
1½ tablespoons fresh lime juice
2 tablespoons honey
Directions
In a medium saucepan, combine the jasmine rice, coconut milk, water, ½ teaspoon of salt, and sugar. Bring the mixture to a simmer over medium heat, then cover with a lid and reduce heat to low. Cook for approximately 20 minutes, or until the rice is tender and the liquid has been absorbed (check your rice package for any variations in cooking time).
Remove the saucepan from heat. Stir in the rinsed black beans, corn, and sliced green onions. Keep the rice mixture warm on the stove or transfer to a serving bowl.
While the rice cooks, set up your breading station. Place the flour on one plate and mix it with the cumin, garlic powder, and remaining ½ teaspoon of salt. Place the crushed tortilla chips on a second plate. Crack the eggs into a shallow bowl and beat them lightly.
Pat the chicken breasts or cutlets dry with paper towels. Working with one piece at a time, coat it thoroughly in the seasoned flour mixture, shaking off any excess. Dip the floured chicken into the beaten egg, then press it firmly into the crushed tortilla chips, making sure the coating adheres well on all sides.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken pieces into the hot oil and cook for 2 to 3 minutes per side, until the tortilla coating is golden brown and the chicken reaches an internal temperature of 165°F.
While the chicken cooks, whisk together the fresh lime juice and honey in a small bowl to create a glaze.
Divide the warm coconut rice among four serving plates. Top each portion with a piece of tortilla-crusted chicken and drizzle the honey-lime glaze over the top. Serve immediately.
