Chipped Fried Chicken with Ro-Tel
This is another in my line of "think it up off the top of your head and throw it together entree." And I think it turned out well. The crushed chips made the perfect crunchy crust for the chicken. Add ro-tel and cheese and you've got yourself a tasty piece of bird. For this particular dish, the chips I used were a spicy round tortilla chip made by El Lago. Very good and very flavorful. This goes perfect with rice and beans, Mexican style.
Preheat oven to 375 degrees. Pound the chicken breasts to a thickness of 1/2 inch to 1/4 inch using a mallet or the flat side of a heavy skillet. Crush up 2 or 3 handfuls of the chips. Crush them fine and try to make the pieces uniform in size. My method was to put them in a bowl and use a wooden meat tenderizer to crush them.
In your cast iron skillet, heat up 1/2 inch of oil over medium-high heat. Drizzle some of the olive oil over the breasts, rubbing to coat. Then dredge them in the corn chip pieces. Try to coat them as completely as possible. Gently place them in the hot oil. Fry for 3 or so minutes until a solid crust is formed. Gently turn them over. Fry another 2-3 minutes.
Remove from pan and pour off all but a teaspoon of the hot oil. Return the chicken to the skillet and top with Ro-Tel and cheese. Bake in the oven for 6-8 minutes or until done. Add a generous amount of cheese on top and return to oven until melted.