Fiesta Chicken With Jalapeno Cilantro Creme Food

ONE SKILLET CHICKEN WITH FIESTA CREAM SAUCE

Steps:

• Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
• In a 2 cup measuring cup or a small bowl, combine the chicken broth, lime juice, garlic, cumin and red pepper flakes.
• Position a rack in the lower third of the oven and preheat the oven to 375ºF.
• Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
• Reduce the flame to medium, add the diced onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 9-12 minutes or until about ⅓ cup of the sauce remains. Add the minced jalapeños and stir to combine.
• When the sauce has reduced, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped cilantro and serve warm with additional lime wedges.

FIESTA CHICKEN WITH JALAPENO CILANTRO CREME

Steps:

• Mix all ingredients for the jalapeno cilantro crème together in small bowl. Stir until combined. Chill until time to serve to let the flavors blend.
• Butterfly chicken breasts & open. Set aside.
• Mix egg, 1 T water, & 1 T sour cream till well blended and smooth.
• In shallow dish mix breadcrumbs, cornmeal, and spices together.
• Heat non stick skillet over med heat and add oil to just barely cover the bottom of the pan. More oil may be needed as the chicken cooks and the breading crisps.
• Dip butterflied chicken breasts into the egg mixture, then into the cornmeal spice mixture. Turn to coat. Firmly press on chicken breast with the heel of your hand while in the breading mix to flatten as much as possible and to adhere coating. Repeat on second side. The chicken should be as even in thickness as possible.
• Place chicken breasts into heated pan , fry until golden on first side- approx 4 minutes. Turn over and pan fry the other side until golden, approx 3 minutes more depending on thickness of chicken. Remove when done.
• Serve with jalapeno cilantro crème on top or alongside.

MEXICAN FIESTA CHICKEN

Steps:

• Sweat onions until soft.
• Add jalopenos, continue to cook for a minute or two.
• Add corn, both beans, tomatoes, salsa, seasonings.
• Cook for about an hour over med/low heat (should just be simmering.) Add cilantro, then taste. Adjust seasoning to your preference.
• Add chicken, simmer until chicken is cooked through.
• serve over brown rice. I personally like to put a tortilla in a bowl, then rice then top the rice. Garnish with cheese and sour cream.

CHICKEN WITH CREAMY JALAPENO SAUCE

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

FIESTA CHICKEN

Steps:

• In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

FIESTA CHICKEN AND SPINACH ENCHILADAS

Steps:

• Preheat oven to 350°F Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalapeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.
• Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.
• Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.
• 10-12 servings.