Chicken Texas Style Food

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CHICKEN TEXAS STYLE



Chicken Texas Style image

This chicken can be spicy or mild but whichever way you choose it is definitely born in Texas! Add avocado, black olives or pico de gallo to the inside of the breasts for variation. For milder tastes, remove seeds from jalapenos.

Provided by Maggie M.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 6

4 boneless chicken breast halves, butterflied
2 roma (plum) tomatoes, sliced
4 jalapeno peppers, chopped
1 (1 ounce) package dry Ranch-style dressing mix
2 cups shredded Colby-Monterey Jack cheese
8 slices bacon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lay the chicken breasts out flat and sprinkle with Ranch-style dressing mix. Sprinkle a bit of cheese onto each half of each breast. Place 2 tomato slices and a sliced jalapeno pepper onto each one, and sprinkle more cheese over the tomato and pepper. Fold each piece of chicken over, and wrap with 2 slices of bacon. Secure with toothpicks. Place wrapped chicken into a baking dish, and cover with aluminum foil.
  • Bake for 1 hour in the preheated oven, or until the chicken is no longer pink, and the juices run clear.

Nutrition Facts : Calories 674.9 calories, Carbohydrate 8.1 g, Cholesterol 171.8 mg, Fat 48.6 g, Fiber 0.7 g, Protein 49.4 g, SaturatedFat 24 g, Sodium 1557.5 mg, Sugar 1.3 g

TEXAS BBQ CHICKEN



Texas BBQ Chicken image

This is a SUPER easy recipe that taste GREAT and will make your home smell simply WONDERFUL while baking!! I usually serve the chicken on top a bed of rice.

Provided by Michele

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 50m

Yield 8

Number Of Ingredients 13

8 boneless, skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon chili powder
¼ cup distilled white vinegar
⅛ teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 ½ cups tomato-vegetable juice cocktail
½ cup ketchup
¼ cup water
2 cloves garlic, minced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  • Bake uncovered, for 35 minutes in the preheated oven. Remove chicken breasts, shred with a fork, and return to the sauce. Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor. Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 182 calories, Carbohydrate 12.6 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.4 g, Sodium 702.2 mg, Sugar 10.4 g

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY



Texas Style Chicken Fried Steak With Cream Gravy image

Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!

Provided by greysangel

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) tenderized beef steaks (known in supermarkets as "cube steak")
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Steps:

  • Beat together the egg and milk and set aside.
  • Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
  • Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
  • Set cutlets aside on a piece of waxed paper.
  • Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
  • With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
  • Cream Gravy.
  • After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
  • Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
  • Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

TEXAS BBQ CHICKEN...BAKED!



Texas BBQ Chicken...baked! image

Super easy recipe. If only candles came with the scent this gives off while cooking! If you're a cayenne wimp like myself, you might consider cutting down on the already small but powerful quantity or omitting it altogether. But maybe you authentic Texans want it even spicier! For deeper flavor, marinate for a minimum of 4 hours before cooking. From Allrecipes.com.

Provided by Sandi From CA

Categories     Chicken Breast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

8 boneless skinless chicken breast halves
3 tablespoons brown sugar
1 tablespoon ground paprika
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 cup distilled white vinegar
1/8 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
1 1/2 cups tomato cocktail juice
1/2 cup ketchup
1/4 cup water
2 garlic cloves, minced

Steps:

  • Preheat the oven to 350° F (175°C).
  • Place the chicken breasts in a single layer in a 9x13 inch baking dish. In a medium bowl, mix together the brown sugar, paprika, salt, dry mustard, chili powder, vinegar, cayenne pepper, Worcestershire sauce, vegetable juice cocktail, ketchup, water and garlic. Pour the sauce evenly over the chicken breasts.
  • Bake uncovered, for 35 minutes in the preheated oven.
  • Remove chicken breasts, shred with a fork (or not), and return to the sauce.
  • Bake in the oven for an additional 10 minutes so the chicken can soak up more flavor.
  • Serve on a bed of rice with freshly ground black pepper.

Nutrition Facts : Calories 181.9, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 703.1, Carbohydrate 12.5, Fiber 0.7, Sugar 10.6, Protein 28.1

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