This recipe was inspired by a recipe I saw in a Fine Cooking with Chicken magazine. The recipe recommended marinating chicken in yogurt, thyme, brown sugar, chili powder, and garlic powder. Then mixing breadcrumbs with tortilla chips, sliced jalopenos, grated cheddar, and thyme. The last step was to coat the chicken with the mixture and bake.
I altered the recipe a bit and Travis and I loved it! It isn't something we can have often, but definitely a recipe worth keeping around. I am apologizing now for a lack of measurements.
Cut three medium sized jalopenos in half and remove the seeds(keep some of them if you want spicy). In a food processor, chopper, or blender(I used the chop option on my blender) mix the jalopeno slices, tortilla chips, and italian breadcrumbs. Place the mixture in a bowl, add mexican blended cheese, and some garlic powder and season salt. In a second bowl, beat one egg with a fork. In a third bowl, pour in some milk(I was out so I used half/half). Lay chicken tenders out and season lightly with salt and pepper. Then dip the chicken in the egg, then milk, and bread crumb mixture. The bread crumb mixture will be a little damp from the jalopeno juice, so you have to pat the mixture on the chicken. Once all tenders are breaded, fry.
*Note - The chicken is not hot without the seeds, but you can taste the jalopenos.
Here's the Dish...ENJOY!
Sounds yummy if I ate chicken:) But I think you should take a picture of the finished product after it comes out of the oven or whatever and before y'all eat it and post it along w/ the recipe. I always like cookbooks that have pictures more than those that don't. Just my suggestion:)
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