Step 1

On one plate, add all purpose flour and season with salt and pepper. On a second plate, add a beaten egg and a splash of water, beat to break it up and season with salt and pepper. Finally on a third plate, add tortilla chips that you have crushed in a food processor.

Step 2

Slice a medium to large chicken breast in half to make two thin cutlets. Season with salt and pepper. Lightly coat in flour, then egg and then coat in the crushed tortilla chips.

Step 3

Add oil to a non stick skillet and pan fry until golden on both sides with an internal temperature of 165 degrees.

Step 4

Prep your rice earlier in the day or the day before so it's ready to go!

Step 5

In a non stick skillet, add butter (or oil) onion and corn. Saute for a few minutes. Add poblanos and pimientos. Cook for one minute.

Step 6

Now add the cream cheese and a bit of milk to thin. Eyeball this keeping in mind that the rice will absorb much of it. Add the rice and chopped parsley. Stir to combine. Add another splash of milk if necessary.

Step 7

OPTIONAL, add a sprinkling of parmesan and plate the rice topping it with the pan fried chicken. Garnish with chopped fresh parsley and serve immediately.