Ingredients
The following ingredients have 4 Servings
- 3 Whole Chicken Breasts (Sliced horizontally in half)
- 1 Tbsp Adobo Seasoning
- 1 Cup Cornmeal Flour
- 3 Whole Eggs (beaten)
- 1 Tsp Habanero Hot Sauce
- 1 Cup Gluten Free Breadcrumbs
- 1 Cup Chickpea Breadcrumbs
- 4 Slices Pepperjack Cheese
- 1 Jar Enchilada Sauce
- 1/4 Cup Corn Oil
Instruction
- Begin by spicing the sliced chicken breasts with the adobo seasoning. Next, set up your dredging stations. Dredge the chicken in the cornmeal flour, followed by the eggs and finishing with the breadcrumbs. Place on a baking tray and put in the fridge for 30 minutes.Heat the oil on medium high heat. Once simmering, cook the chicken in batches about 2 - 3 minutes per side. Place them on a tray to drain. Add to a baking tray and put in a 275 degree oven. Cook for 15 minutes. Top with the pepperjack cheese and cook for 1 minute allowing the cheese to melt.Finish by topping with the enchilada sauce.Serve and enjoy!
