Chicken Breasts with Mexican-Style Spice Crust
Main course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This recipe for chicken breasts with a Mexican spice crust is an explosion of flavor. The mixture of cumin, paprika, garlic, oregano and chili gives it a spicy and aromatic touch that will transport you directly to Mexico. It is a simple dish to prepare, ideal for a quick and tasty meal. I usually accompany it with couscous or quinoa for a complete and balanced meal. Go ahead and try this delight, you will love it! Also, you can adjust the amount of chili to your liking to control the level of spiciness.
Ingredients (14 ingredients)
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4 filetes Thick chicken breast
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Bread crumbs
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Mustard
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Olive oil
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Cumin
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Pepper
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Cilantro
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Oregano
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Sweet paprika
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Chili
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Garlic powder
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Salt
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Couscous
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Quinoa
Preparation (5 steps)
Preparation of the spice mixture
In the Thermomix bowl, add 3 tsp of cumin, 2 tsp of sweet paprika, 1 tsp of garlic powder, 1 tsp of oregano, 1/4 tsp of chili, 1/4 tsp of ground pepper and 1 tsp of salt. Mix for 10 sec./Stufe 8. Pour the mixture into an airtight container and reserve.
Preparation of the crust
In a shallow dish, mix 8 tbsp of breadcrumbs with 1 tbsp of the reserved spice mixture. Mix well with a spoon.
Breading the chicken
Spread the chicken breast fillets with mustard. Pass each fillet through the breadcrumb and spice mixture, making sure they are well covered.
Cooking in the oven
Place the breaded fillets on a previously greased baking tray. Bake in the preheated oven at 180°C for 20 minutes, or until the chicken is cooked and the crust is golden brown.
Preparation of the accompaniment (optional)
While the chicken is baking, you can prepare couscous or quinoa. To cook the quinoa, add 1 glass of quinoa and 2 glasses of water to the Thermomix bowl. Program 15 Min./100°C/Stufe 2. Serve the chicken with the desired accompaniment.
Finished cooking? Great! 🎉
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Created by
Elena Perez
3
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Allergens
- Mustard
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