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Post by :Robin
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1418
Click below to download : Mexican And Hispanic - Homemade Salsa Chicken (Format : PDF)
Mexican And Hispanic - Homemade Salsa Chicken
1 lb. boneless chicken breast, cut into strips1 package dry taco seasoning
1 (8 oz.) can chopped tomatoes
1/3 cup apricot or peach preserves
1-2 tablespoons oil
Pour dry taco seasoning onto plate, and coat chicken strips. Brown chicken in oil over medium-high heat, add tomatoes and preserves, simmer 10 minutes.
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6 boneless skinned chicken breasts 6 strips of bacon 2 cups (1 pint) heavy cream 2 chipotle peppers seeded and chopped (canned or fresh) 2 Tbls. butter 1 tsp. cornstarch salt to taste Preheat oven to 350 degrees F. Wrap each chicken with a strip of bacon and saute in butter for one minute per side. Set in a glass, ovenproof pan, and cook in oven for 20 minutes. Remove the chicken from pan and drain off excess grease. Replace chicken in baking pan. In a small mixing bowl, combine cream, chipotle peppers, cornstarch, and salt. Pour mixture over chicken breasts
Mexican And Hispanic - Kickin' Chicken Chipotle
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4 to 6 boned and skinned chicken breast halves 1 bunch fresh cilantro -- washed/stems removed 6 cloves garlic -- pressed 1 (10 oz.)jar jalapeno jelly 1 (6 oz.) can limeade concentrate In a food provessor or blender, add garlic and cilantro (do not overprocess). Add jelly and limeade. Process until thick. Set aside 1/4 cup for dipping. Pour sauce over chicken in a zip-top bag. Marinate several hours or overnight in refrigerator. Bake or grill.
Mexican And Hispanic - Cilantro Jalapeno Chicken
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