Mexican-Italian Chicken perfect for when you can’t decide between Mexican and Italian for dinner! This is easy to make and is delicious!
You know those recipes that you've had forever and forget how good they are? I have found a few of those lately as I work on this blog. I have had this recipe for 35+ years and made it for my husband and I before we had kids. I'm glad I found it so I could share it with you!
How to Make Mexican-Italian Chicken
In a saucer, combine the flour and Italian seasoning. Dip the chicken pieces in milk, then the flour mixture (reserve any remaining flour mixture). In a large skillet sprayed with olive flavored cooking spray, brown the chicken on both sides.
In a medium bowl, combine the tomato sauce, salsa and remaining flour mixture and mix well then pour over the chicken in the skillet. Cover and simmer for 25 minutes, stirring often.
For each serving, place 1/2 cup of cooked spaghetti on a plate and top with the chicken and sauce mixture. Sprinkle with Parmesan cheese.
If you need more weeknight meals or delicious comfort food, try:
How to Store Leftovers
In an airtight container layer the cooked spaghetti on the bottom and top with the chicken mixture and parmesan cheese. Store in refrigerator for up to three days.
I hope you enjoy this Forkin' Good Recipe!
