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Full Online Book HomeLearning KitchenSouthwestern - Chicken - Southwest Chicken Fingers
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Southwestern - Chicken -  Southwest Chicken Fingers Post by :Curtis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :704

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Southwestern - Chicken - Southwest Chicken Fingers

2/3 mayonnaise
1/3 cup salsa
1 1/2 lbs boneless, skinless chicken breasts, cut into 3x1 inch strips


In a large bowl, combine the mayonnaise and salsa, set aside 6 tablespoons. Add the chicken strips to remaining mayonnaise mixture and toss to coat well. Let stand for 30 minutes. Grill the chicken 4 to 5 inches from heat, turning once. Serve with reserved sauce. Makes 6 servings.
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2 boneless, skinless chicken breasts, diced small 2 tablespoons red onion, minced 1/4 cup red bell pepper diced small 12 pimento stuffed olives, chopped 1/2 cup mayonnaise, mixed with 4 tablespoons salsa, drained 1 small clove garlic, crushed to paste 1/2 teaspoon cumin powder 1/4 teaspoon oregano, crumbled 1 avocado, thinly sliced 2 oz. grated sharp cheddar (optional) 4 flour tortillas, warmed Mix together first 9 ingredients. Spread thinly over tortillas. Top with avocado and cheese. Roll tightly and let set for about 1/2 hour. Slice across diagonally and serve.
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1 1/2 cups salsa 3 Tbls. brown sugar 1 Tbls. Dijon mustard 4-5 chicken breatsPreheat oven to 400 degrees F.Mix together and pour over 4-5 chicken breasts. Bake for 25 minutes. Serve with rice.
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