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Full Online Book HomeLearning KitchenPoultry - Chicken - Mexican Lime Chicken
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Poultry - Chicken -  Mexican Lime Chicken Post by :Cash_Flow~ Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2580

Click below to download : Poultry - Chicken - Mexican Lime Chicken (Format : PDF)

Poultry - Chicken - Mexican Lime Chicken

2 chicken breasts (can use boneless and skinless if desired - See note*)
1 tablespoon brown sugar
1 lime
2 tablespoons olive oil
1 teaspoon coriander, ground
1/2 teaspoon paprika
6 cloves garlic, unpeeled
2 red chilies

Preheat oven to 375 F (190 C).

Mix olive oil with coriander, paprika, sugar and the zest of the lime. Cover chicken breasts in marinade, squeeze juice of 1/2 lime over the meat, and place in fridge for at least 30 minutes.

When ready to bake, place chicken breasts in a baking dish and place 2 lime slices under the skin of each breast. Place garlic and chilies around the chicken and roast for 30-35 minutes.

*Note: Roast for less time if using boneless and skinless chicken breasts.

*Can also bake chicken with some crushed fresh garlic added.

2 servings
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Poultry - Chicken -  Mexican Manicotti Poultry - Chicken - Mexican Manicotti

Poultry - Chicken -  Mexican Manicotti
8 manicotti shells 2 cooked chicken breast halves, diced 1 cup ricotta cheese 1 scallion, sliced 1/4 cup pitted black olives, chopped 1/4 cup pimento, chopped 3 tbsp. chopped fresh parsley or cilantro 1 small clove garlic, minced 1/2 tsp. hot pepper sauce 1/2 cup shredded Monterey Jack-pepper cheese 1 1/2 cup hot tomato salsa Preheat oven to 400'. Grease a 12 x 8 dish. Cook manicotti as on package. Combine chicken, ricotta, scallion, olives, pimento, parsley, garlic, and hot pepper sauce. Use a teaspoon to stuff manicotti shells. Place in prepared dish. Top with cheese and salsa. Bake 20 minutes

Poultry - Chicken -  Mexican Chicken Poultry - Chicken - Mexican Chicken

Poultry - Chicken -  Mexican Chicken
6 or 8 chicken breast halves, boneless and skinless 1 package of taco seasoning, mild or regular 6-8 Tblsp of sour cream Salsa Toss chicken and seasoning together in a plastic bag. Arrange chicken breasts in a 9x13 casserole, sprayed with non-stick spray. Bake at 350 for 30 minutes. Put a dollop of sour cream on each breast and spread to cover. Bake 5 minutes more. Serve with salsa.