Grilled California Chicken Wrap
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||20%|
|Saturated Fat 1g||8%|
|Total Carbs 49g||16%|
|Dietary Fiber 4g||16%|
|Vitamin A 10%|
|Vitamin C 100%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cupall purpose flour
1 cupinstant mashed potatoes
1/4 cupvegetable oil
1/2 tablespooncracked black pepper
1/2 cupmango, diced
1/2 cuppapaya, diced
1 cuppineapple, diced
3 tablespoonsroasted red pepper, diced
1 lime, juiced
2 tablespoonscilantro, chopped
Salt and pepper to taste
Season both side of chicken breasts with salt and pepper. Place the flour in shallow dish. In the separate bowl whisk the milk and eggs together until smooth. Dredge the chicken breasts in flour, shake off any excess flour, and submerge in egg mixture.
TIP: Serve salsa on the side, so the crust on the chicken remains crisp.
Pour instant mashed potatoes in a dish and transfer chicken from egg mixture to instant potatoes. Make sure the potatoes adhere to all sides of the chicken breast.
Heat a large skillet over medium-high heat. Once hot, add the vegetable oil and then the chicken breasts. Place all pieces of chicken in the pan and reduce heat to medium-low. Brown evenly on first side for 2-3 minutes, flip and cook for another 2-3 minutes until both sides are golden brown.
Transfer chicken to a non-stick baking dish and finish cooking in a 375°F preheated oven until the outside is crispy and then chicken reaches an internal temperature of 170°F.
For the salsa, mix the remaining ingredients together in a large bowl. Refrigerate for at least 1 hour before serving.
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