We just loved this recipe. Makes bake chicken really special. Easy to make gluten free just use gluten free panko and corn tortillas.
I marinaded for a couple of hours but would be nice to marinade it longer.
aka: Chicken Breast Nachos!
The most flavourful chicken I've had in a long time...boneless, skinless breasts are often so bland, but this breading was great. Next time I would like to leave it marinating for a long time. The only change I made was adding a bit of grated Romano to the cheddar. Loved the jalapenos in it.
I LOVE this recipe. It is simple, and so tasty. I usually make my own bread crumbs, but have substituted panko. I mince garlic and add to the yogurt marinade-otherwise follow the recipe. It always takes exactly 20 min to cook. I serve with mashed sweet potatoes with cream cheese and chipotle and balsamic chipolte dressed salad. YUM!!!
Very good. Chicken came out tender and tasty. I served it with guacamole and a lemon juice lettuce salad. Left-overs for lunch the next day were served with chips and salsa and black olives.
This was great! Lots of flavor and nice crunchy crust to the chicken without all the fat and calories that you get when frying. I made several substitutions to use what I had on hand - nonfat yogurt instead of whole milk yogurt and canned chopped mild chili peppers instead of the jalapenos. Both seemed to work out fine. Since we like our food somewhat spicy, I think next time I would use jarred jalapenos or maybe add in some minced fresh jalapeno pepper to the crust mixture.
This recipe is a real winner with my kids. It's easy to make, turns out crispy, and the chicken stays juicy and tender. If I were making it for myself, I'd probably drop the chili powder and brown sugar and add some chipotle chili paste (made by pureeing a can of chiopotle chilies in adobo sauce.) Panko makes a quick substitute for the homemade breadcrumbs.