Mexican Chicken Parmesan

To prepare the sauce, begin by hydrating the dried chilies in a bowl of warm water for about 20 minutes. Take the peppers out and place in a blender. Add the spices, juices and oil. Add a little bit of the water and blend until all the ingredients are fully blended.

In a marinade dish, add chicken breasts and top with the sauce. Let marinate for at least 2 hours or overnight if you have time.

Place the peppers on a baking tray with a little olive oil. Sprinkle peppers with oil and salt. Bake at 400ºF for 30 minutes. Let cool and set aside.

Heat a cast iron skillet on medium high heat. Add 2 tablespoons of oil and heat until simmering. Add marinated chicken and cook for 6–7 minutes each side.

When cool enough to handle, slice off the ends of the peppers and remove the seeds. Finish the dish by topping the chicken with one red pepper and one green pepper. Place chicken on a baking tray with the peppers and top with 2 slices of the cheese. Bake for 2–3 minutes. Serve and enjoy!