Mexican Breaded Chicken Breasts over Tomatillo Salsa Spaghetti with Queso FrescoSpanish version 2018-01-17
Preheat oven to 400 ºF.
Season chicken breast with Kosher salt and black pepper.
Whisk together light mayonnaise and grated parmesan.
Spread mayo mixture on chicken breasts and top with ground tortilla chips.
Place chicken on sheet trays sprayed with non stick spray.
Place in oven and cook for 25 minutes until chicken reaches internal temperature of 165 ºF.
While chicken is cooking, cook pasta according to package directions and drain.
Heat salsa verde in sauce pan.
Remove chicken from oven and slice into 1 oz portions.
Toss salsa and pasta together and place on bottom of plate, top with chicken and queso fresco.
Serve immediately or hold above 140 ºF.
- 6 Lbs 4 oz Whole Grain Spaghetti, Barilla
- 6 Lbs 4 oz Tomatillo Salsa Verde
- 6.25 Lbs Chicken Breast
- 4 Tbsp Black Pepper
- 2 cups Light Mayo
- 2 cups Grated Parmesan
- 2 cups Tortilla Chips, Ground
- 1 cup Queso Fresco
Chef Recommended Cuts
- Whole Grain Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.