Southwest Hatch Chili Baked Chicken Breast

A weeknight baked chicken with a smoky Southwest Hatch chili pecan crust - no flour or breadcrumbs, just one dip and a roll.

Prep 10 min | Cook 25 min | Serves 4

Ingredients

• 4 chicken breasts
• 1 cup Chili Hatch Pecan Meal
• 1/2 cup milk

Instructions

1. Dip each raw chicken breast in milk.
2. Roll in the pecan meal until well coated.
3. Bake at 375°F for 20 minutes.
4. Broil for 2-3 minutes to create the perfect crust.
5. Check that the internal temperature has reached 165°F.
6. Let the chicken rest 5 minutes, then slice and enjoy.

Tip: Broil at the end for the crispiest crust - watch it closely.

Made with our Southwest Hatch Chili Coating Mix.