The other day I was faced with a dilemma. Do I make Chicken Parmesan, or do I satiate my need to eat Mexican inspired meals at least twice a week? Why not both?

I could sub Green Chile for the Marinara. Sub a nice bean puree for the pasta. How about doing a little pepper jack for the parm? Sounds like a tasty plan. But what do I call a dish like this? I most assuredly cannot call it a Mexican Chicken Parm – there’s no parm.

So I started thinking…hmm. It needs to be Chicken d’something. But how could one food word explain what really goes into this? It couldn’t be just Chicken d’Queso, or people would immediately think of a chicken breast drown in liquid queso, which is definitely not appetizing. In fact, I’m disappointed I put that thought in your heads before reading about my dish.

Then it came to me. When I was in the restaurant industry, I had a nickname dubbed to me by my Hispanic back-of-the house buddies. They lovingly referred to me as “Muñecho”. Now, Muñeco or Muñeca has a literal translation of “Doll”. But when used in reference to a guy, it actually means “Pretty Boy”.


Pretty Boy’s Chicken, or as I have dubiously named it, Pollo D’Muñeco – my play on Chicken Parmesan. Serve it with some Indie Eats Colorado Style Green Chile, a cumin bean puree, and some fresh pico de gallo.

Serves two people who eat too much Mexican food. Wait. Is there such a thing?


1 chicken breast

16 ounces of Indie Eats Green Chile (or you can buy some Green Chile at your favorite restaurant, I won’t be mad. Well, I will, but I won’t tell you about it. I’ll let it build up for years, until I have a few too many, and blow up at you without warning. But you’re safe for at least 2-3 years.)

2 Slices of Pepper Jack, or 1/2 cup of Shredded Pepper Jack


Ingredients for Flour Mix

1 cup flour

¼ tsp chipotle

½ tsp pepper

½ tsp salt

½ tsp cumin

½ tsp paprika

½ tsp chili powder

½ tsp garlic powder


Ingredients for Breadcrumb Mix

1 cup breadcrumbs

¼ tsp salt

¼ tsp pepper

¼ tsp dried espazote


Ingredients for Egg Wash

2 eggs – lightly beaten

1 tsp Cholula Hot Sauce


Ingredients for pico de gallo

1 roma tomato, diced

¼ cup diced white onion

½ tbsp finely chopped cilantro

½ tbsp lime juice

¼ tsp garlic powder

¼ tsp salt and pepper mix


Ingredients for Bean Puree

1 16 oz can of refried beans

2 tbsp sour cream

½ tsp cumin

½ tsp garlic powder

½ tsp black pepper


Wow, I know. That looks like a ton of ingredients, which would in turn require a lot of steps. Calm down. Do a tequila shooter, and turn on Dean Martin. Yes, this dish requires the mix of Hispanic and Italian flare, and so do you.

First, make your bean puree. I like to make this first to get it out of the way. Just make sure that you keep it warm on low heat once it’s done, and stir frequently. Refried beans can get crusty – which is no bueno.


  1. Put your beans into a small stockpot, and turn on medium low heat
  2. Once they’re heated, put into a cuisenart
  3. Add sour cream, and spices
  4. Puree, and put back into the pot to keep warm


Also, now is a good time to heat some Green Chile. I recommend making this dish on a night when you have some spare Chile on hand. This is already somewhat time intensive, so no need to add more stress by making it from scratch.

The pico de gallo can be started now too. Go ahead and mix all of the ingredients together, and refrigerate. This will help the flavors meld together. This will add a nice freshness, which will cut the richness of the dish.

Now start the chicken. Preheat the oven to 450 degrees, and take another shot of tequila. At this point, Ain’t That a Kick in the Head should be playing. It’s a good song, let it play.

  1. Get the ingredients together for the chicken so you have a little assembly line. 
  2. Place the chicken in-between two sheets of cling wrap. Pound the chicken breast with a flat meat mallet, or if you’re like me, use the backside of a pan. Or that self help book your mom gave you when you were questioning being in College. Pound the breasts (stop giggling) until they are about 1/2-inch thick.
  3. Put the flour mixture on one plate, and the breadcrumb mixture on another. In a large bowl, beat your eggs with the Cholula Hot Sauce
  4. Heat 3 tablespoons of olive oil over medium-high flame in a large skillet. Lightly dredge both sides of the chicken breast in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumb mixture.
  5. When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once.
  6. Ladle the Green Chile over the chicken and sprinkle with Pepper Jack Cheese. Bake the Chicken D’Muñeco for 15 minutes or until the cheese is bubbly.
  7. With about 3 minutes left, spoon some bean puree into the center of the plate. Spread it out into a thin layer. Surround that layer carefully with green chile for a nice presentation.
  8. Take the chicken out, and cut it in half. (We do this at home because one piece is big enough to split.)
  9. Place the chicken in the middle of the bean puree, and top with the pico de gallo.


The texture of the chicken will throw your mind off at first. It links up to red sauce and parm in your brain, but I guarantee, you’ll get over that quickly. In about 7 minutes, you’ll both be staring at an empty plate, listening to the last Dean Martin song on the album, and possibly lining up that last tequila shot, that will make you say, “Why did I take that last tequila shot” the following morning.


  • TheDenverDish

    This one hits home for me- I was lovingly dubbed “playboy” during my restaurant days, because a French chef thought I looked like Mark Wahlberg from Boogie Nights. I don’t see it either, trust me. I look forward to trying this recipe- definitely a melding of my two favorite cuisines and my favorite italian dish- so it’s a win win! Pressure’s on.

  • Indie Eats

    Thanks for reading! I can’t wait to hear what you think.