Chicken Sil Pancho Style
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Chicken Sil Pancho Style

Chicken Sil Pancho Style

Serves 4 | Prep/Cook Time:
  • Calories 650
  • Protein 45g
  • Sodium 950mg
  • Sat.Fat 4g
  • Sugar 7g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 650
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Cholesterol 390mg 130%
Sodium 950mg 40%
Total Carbs 74g 25%
Dietary Fiber 5g 20%
Sugars 7g
Protein 45g
Vitamin A 20%
Vitamin C 120%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1 cup finely chopped onion
2 large ripe plum tomatoes, seeded and chopped
2 green chiles, finely chopped
5 tablespoons oil, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup plain bread crumbs
6 fried eggs
2 cups hot cooked rice
2 small potatoes, thinly sliced into rounds and fried
1 Butterfly chicken breasts.

TIP: To Butterfly the chicken breasts: 1. Place a piece of plastic wrap on cutting board. Then lay the chicken breast over the plastic wrap on cutting board, smooth side down. Remove the tender, refrigerate or freeze for future use.  2. Turn the breast over and place a sharp knife parallel to the cutting board and begin cutting the length of the breast, half widthwise, opening the breast as you cut, just until you get to the other edge without cutting through. 3. Cover opened chicken breasts with plastic wrap. Gently pound chicken breasts with smooth side of mallet until thin and even, being careful not to tear the chicken breast. Repeat with remaining breasts.
2 Combine onion, tomato, chiles and 1 tablespoon of the oil in a small bowl; set aside. Moisten chicken with water.  Sprinkle with salt and pepper. Place bread crumbs on a plate. Coat cutlets evenly on both sides.
3 Heat 2 tablespoons of the oil in a large skillet over medium high heat. Cook 2 chicken breasts at a time until golden brown, about 6 minutes, turning halfway though or until a thermometer inserted into center of chicken breast reads 170°F. Repeat with remaining oil and chicken cutlets.
4 To serve chicken breast: place each breast over rice and fried potatoes. Top with a fried egg and the reserved onion mixture.