Chicken Calido With Creamy Margarita Sauce Food

CHICKEN CALIDO WITH CREAMY MARGARITA SAUCE

Steps:

• Preheat oven to 350°F.
• Spray non-stick cooking spray onto a large baking sheet.
• Put crushed cereal into a medium shallow bowl; set aside.
• Combine flour, oregano, cumin and pepper in a plastic bag.
• Place eggs in a separate shallow bowl; beat eggs with fork; set aside.
• Place chicken breasts in plastic bag with flour mixture, and shake to coat.
• Remove chicken breasts from bag, one at a time, and dip into beaten egg.
• Remove from beaten egg and press chicken breast into crushed cereal, coating each side evenly.
• Place on baking sheet and bake uncovered 30 to 35 minutes until chicken is completely cooked. Breasts are done when juice is no longer pink and meat thermometer inserted in center reaches 170°F.

GRILLED MARGARITA CHICKEN BITES WITH SALSA-SOUR CREAM DIP

Steps:

• Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
• Add chicken and toss to coat.
• Marinate for 20 minutes.
• Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
• Heat grill to medium hot.
• Spear chicken pieces onto skewers.
• Lay skewers on grill and cover.
• Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
• Baste again and finish cooking, about 2-3 more minutes.
• Remove chicken from skewers and sprinkle with cilantro.
• Serve with dip and chips.

CHICKEN IN CREAMY CHIPOTLE SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place the chicken pieces in a roasting pan. Brush with melted butter, using it all. Season with salt, pepper, chili powder and onion powder to taste. Bake for 15 minutes. Turn chicken over and cover loosely with foil. Bake until chicken is no longer pink in center, about 20 minutes longer.
• Meanwhile, in a blender, mix the chipotle chiles and adobo, the evaporated milk and the flour. Melt the butter in a medium saucepan. Add the blended mixture and cook over low heat, stirring constantly. Bring to a boil.Season with salt to taste. Remove from heat once the sauce has thickened.
• Remove chicken from oven and let rest 5 minutes covered with the foil.
• Place chicken in individual serving plates and spoon sauce to cover. Serve.

CHICKEN PASTA WITH CREAM SAUCE

Steps:

• Cut chicken in bite size pieces. Put half of the chicken broth in a pot and add chicken, cook until no longer pink.
• Add the remaining chicken broth, cream cheese and chopped garlic, stir frequently to melt cream cheese.
• Once cream cheese is melted, add spinach.
• Cook pasta separately
• Cut the cherry tomatoes in quarters and add last.
• Stir in the pasta.
• Let stand for a few minutes to thicken.
• Season with salt and pepper as desired.
• Sprinkle with parmesan cheese if desired.