CHICKEN WITH MEXICAN TOPPING
I found this in a magazine and thought it sounded good. I plan to try it when I have access to an oven again.
Provided by JustJanS
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200c.
- Heat the oil in a large oven proof frying pan over medium heat. Add the chicken and cook, turning occasionally until cooked through and no longer pink (about 20 minutes).
- Spoon the beans evenly over the chicken. Sprinkle one cup of cheese over the beans; top with salsa sauce. Sprinkle chopped peppers evenly over salsa. Top with the remaining cheese.
- Place the pan in the oven and bake until the topping is heated through and cheese has melted (about 15 to 20 minutes)
- Serve with a dollop of sour cream on each portion and a sprinkling of fresh coriander.
Nutrition Facts : Calories 686.2, Fat 31.6, SaturatedFat 15.9, Cholesterol 220.4, Sodium 1801.5, Carbohydrate 26.2, Fiber 7.4, Sugar 3.9, Protein 72.8
CHICKEN IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)
Pipián is an earthy, pureed seed sauce that is traditional in Mexican cooking. Often made using pumpkin or squash seeds this recipe uses a few different seeds but you can easily substitue any that you prefer. This recipe is a more modern version of this very typical and grand recipe! I would suggest serving this over or with rice.
Provided by sassafrasnanc
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
- Strain, reserving the broth.
- Skin and bone the chicken, and set aside.
- To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
- Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
- Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
- Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
- Add the chiles, olives, capers and chicken.
- Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 964.8, Fat 73.1, SaturatedFat 17.4, Cholesterol 243.9, Sodium 1639.5, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 65
CREAMY MEXICAN CHICKEN
If you roasted a chicken for Sunday dinner, and have leftover meat, here's Monday night's dinner! Ole!
Provided by yooper
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet and cook the onion until it is translucent.
- Stir in the chicken and the flour.
- Cook, stirring until the flour cannot be seen.
- Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
- Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
- Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
- Bake in a 350 oven about 25 minutes or until bubbly and brown.
- Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.
Nutrition Facts : Calories 189.3, Fat 13.3, SaturatedFat 7.3, Cholesterol 30.5, Sodium 324.2, Carbohydrate 13.2, Fiber 1.2, Sugar 3, Protein 6.1
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