ARIZONA CHICKEN
From Busycooks.About.com. Very good recipe. Quick and easy. I always double the amount of salsa, simply because we like salsa and it just adds to the recipe in taste alone.
Provided by Judith N.
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch.
- Spread with mustard.
- In a large skillet, melt butter over medium heat.
- Add chicken and cook 3-4 minutes on each side.
- Stir salsa and lime juice together and add to skillet.
- Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
- Sprinkle with cilantro.
Nutrition Facts : Calories 173, Fat 6.1, SaturatedFat 2.5, Cholesterol 83.2, Sodium 399.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.1, Protein 25.8
ARIZONA CHICKEN
I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.
Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
CHICKEN ARIZONA
A workweek's worth of dinner with simple changes (chicken chili and smothered burritos). These meals can also be made with whatever is on hand or regional brands of Hispanic foods, the most important thing is to mix and match. If your family doesn't care for spicy foods, tone down the peppers but if they do you could go wild!
Provided by ayrolynkeady
Categories One Dish Meal
Time 4h20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Sunday: Cooking the Chicken
- In a big, oval crock-pot layer chicken and canned tomatoes.
- Add 1-cup water.
- Set crock-pot to low, cover and cook for 5 hours till tender.
- Remove from crock-pot, cover and refrigerate.
- Monday: Eat leftovers from Sunday or go out to dinner!
- Monday Night/Tuesday: Chicken Chili.
- Shred the chicken breasts using two forks (get help, it will go faster with more hands).
- In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
- Cover, turn crock-pot to low and go to work.
- Come home from work (approximately 8 hours later).
- In a small saucepan, heat the black beans.
- Microwave tortillas wrapped in moistened paper towels.
- Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
- Cover and refrigerate leftover chicken and beans.
- Wednesday: Smothered Burritos.
- In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
- Pour salsa into mixture.
- Spray a 14x9 inch-baking pan with cooking spray.
- One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
- Smother with enchilada sauce. Top with shredded cheese if you like.
- Bake @ 350 for 1/2 hour or until bubbly.
Nutrition Facts : Calories 764.5, Fat 40.1, SaturatedFat 18.5, Cholesterol 176.9, Sodium 5976.5, Carbohydrate 55, Fiber 10.8, Sugar 33.1, Protein 51.8
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