How To Make Tortilla Crusted Chicken with Coconut Rice

Boneless chicken breasts are coated in crushed tortilla chips- a great way to use up leftover chips! They are then sauteed until golden brown and crispy. I like to cut 2 chicken breasts in half horizontally to make 4 chicken cutlets that cook more quickly. Plus it makes the meal much more economical.

To make sure the chicken was well coated, I first dredged it in flour, then dipped it in egg, and then pressed the crushed tortilla chips on. The finer you crush the tortilla chips, the better they will adhere to the chicken. To crush them, I placed them in a large ziptop bag and crushed them with my hands.

Chicken and rice on a plate with blowl of rice in background.

Type Of Rice To Use

For the rice, I used Jasmine rice but you could use regular white rice. Not only does Jasmine rice taste wonderful, the nutty-floral aroma it gives off as it cooks is amazing. The rice is cooked in coconut milk which helps flavor the rice and gives it a hint of sweetness. The rice is finished off with some canned black beans and corn plus a few green onions.

To flavor the dish up even more, I mixed together a little lime juice, honey, and oil to drizzle on top.

Tortilla Crusted Chicken is a weeknight meal everyone in the family will look forward to.