Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenMexican And Hispanic - Homemade Salsa Chicken
Famous Authors (View All Authors)
Mexican And Hispanic - Homemade Salsa Chicken Post by :Robin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1432

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 strips
1 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.
If you like this book please share to your friends :
NEXT BOOKS

Mexican And Hispanic - Kickin' Chicken Chipotle Mexican And Hispanic - Kickin' Chicken Chipotle

Mexican And Hispanic - Kickin' Chicken Chipotle
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
PREVIOUS BOOKS

Mexican And Hispanic - Cilantro Jalapeno Chicken Mexican And Hispanic - Cilantro Jalapeno Chicken

Mexican And Hispanic - Cilantro Jalapeno Chicken
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.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT