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21 June 2014

We love mashup recipes. It is fun and creative to blend ingredients from multiple cultures into a singular dish. The results may often surprise you. Ask yourself – how might the Japanese prepare this particular Mexican dish? Or how might the Cajuns prepare this Chinese recipe? Here, we asked – how might the Mexicans or Southwestern U.S. prepare a chicken parmesan? Here is one tasty result. How would you prepare it?


Mexican Style Chicken Parmesan Recipe

This chicken parmesan recipe is made Mexican style, with lots of spicy seasonings, chipotle sauce, chili powder, served over noodles. What a great mashup!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 213kcal


  • 4 6-ounce chicken breasts
  • 1 onion chopped
  • 2 jalapeno peppers chopped
  • 2-3 garlic cloves chopped
  • 2 chipotles in adobe sauce chopped
  • 1 tablespoon masa
  • 2 cups chicken stock
  • 16 ounces tomato sauce
  • 1 teaspoon tomato paste
  • 2 tablespoons Mexican oregano
  • 3 ounces cooked chorizo
  • 2 tablespoons chili powder
  • Salt and pepper to taste
  • Cooked pasta to serve
  • Parmesan cheese to serve


  • Heat a large deep pan to medium heat with a dash of olive oil.
  • Season the chicken with salt, pepper and 1 tablespoon chili powder. Sear the chicken in the pan about 2 minutes per side. Remove from heat and set aside for later.
  • To the same heated pan add the onion and jalapeno and cook for 5 minutes.
  • Add garlic and cook about 1 minute, or until garlic becomes fragrant.
  • Transfer onion, jalapeno and garlic to a food processor. Add chipotle peppers and a couple tablespoons of the tomato sauce. Process until smooth. Set aside.
  • To the same heated pan, add the chorizo and cook about 5 minutes or until the chorizo is cooked through.
  • To the pan, add masa and mix to form a roux with the chorizo oils. Cook about 2 minutes, or until roux becomes nutty brown.
  • Add chicken stock and mix. Bring to a simmer.
  • Add remaining tomato sauce, contents of the food processor, tomato paste, Mexican oregano and 1 tablespoon chili powder. Mix well and simmer at least 20 minutes. Simmer longer for developed flavors.
  • Add chicken to simmering sauce. Cover each breast with the sauce to immerse them.
  • Cook for 15-20 minutes or until chicken is cooked through.
  • Serve over pasta with Parmesan cheese sprinkled over top.


Calories: 213kcal | Carbohydrates: 20g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 1234mg | Potassium: 782mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1945IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 3.7mg


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