Chicken Laredo Food

CHICKEN LAREDO

Steps:

• Preheat oven to 350 degrees.
• Season chicken breasts with salt, pepper, and garlic powder.
• Place in oven proof pan and place in oven for 16 minutes.
• Meanwhile, preheat frying pan and add drizzle of olive oil. Cook onions until caramelized. Remove from heat.
• Pull chicken out of oven, flip chicken breasts over. Put your roasted poblanos, red onions, and tomatoes on each chicken breast. Return to oven for additional 12-14 minutes or until chicken is no longer pink.
• Remove from oven, and garnish with avocado, cilantro, and feta cheese.
• Serve & Enjoy!

CHICKEN FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

CHICKEN LAREDO

Steps:

• Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
• In a skillet, heat the oil over medium heat.
• Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
• Distribute the onion/pepper mixture evenly over the chicken.
• Spread the chili evenly over the top.
• Distribute the pinto beans and then the tomatoes evenly over the top.
• Cut the Velveeta into thick slices and place them over the tomatoes.
• Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.

CHICKEN LAREDO

Steps:

• Preheat oven to 400 degrees F. In a 13- x 9- x 2-inch baking dish, arrange chicken. Bake chicken for 20 minutes, then drain. Combine remaining ingredients in a large saucepan and cook 10 minutes over medium heat. Pour tomato mixture over chicken. Bake chicken for additional 20 minutes or until chicken is no longer pink in center.

CHICKEN LAREDO

Steps:

• PREHEAT oven to 400°F In a 13x9x2-inch baking dish, arrange chicken.
• ARRANGE and BAKE chicken for 20 minutes in a 13 x 9 x 2-inch baking dish; drain.
• COMBINE remaining ingredients in a large saucepan and cook 10 minutes over MEDIUM heat.
• POUR tomato mixture over chicken; bake chicken for additional 20 minutes or until chicken is no longer pink in center.

CHICKEN LAREDO

Steps:

• Dry Chicken pieces and sprinkle with garlic powder. In large skillet, sauté chicken and onions in butter until browned. Reduce heat. Sprinkle raisins, olives, and cinnamon over chicken. Then pour stock over chicken. Cover and cook for 25 or 30 minutes. Serve with rice, if desired.