Mariachi Chicken Rolls Oamc Food

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

PHYLLO CHICKEN ROLL OAMC

Steps:

• saute peppers, onion and garlic until just tender and let cool.
• combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
• layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
• spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
• roll, starting with the side that has the filling, then seal edge with butter.
• brush entire roll with butter, then wrap and freeze.
• To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.

MARIACHI CHICKEN ROLLS OAMC

Steps:

• Combine pepper, scallions, and black olives in a bowl and set aside.
• Blend cream cheese and salsa in a large bowl with an electric mixer and set aside.
• Slightly flatten chicken by laying each piece on a cutting board and press down on the thickest part of the chicken.
• Place 2 tablespoons of pepper mixture near the wide end of each piece of chicken.
• Starting with the widest part of chicken roll the chicken around the filling. Repeat with each chicken breast.
• Divide chicken evenly among 3 lightly greased eight inch square baking dishes.
• Divide cream cheese mixture evenly over chicken and sprinkle with paprika to taste.
• Wrap each dish in plastic wrap top with foil, label, and freeze.
• To use thaw one entree in the refrigerator.
• Preheat oven to 350 degrees F.
• Remove foil and plastic wrap and replace foil. Bake covered fro 1 hour.

MEXICAN CHICKEN- OAMC

Steps:

• In a large Dutch oven, cook the onion and garlic in oil until tender.
• Add in all ingredients (including spices) except for chicken. Bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
• To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
• To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
• Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

CHICKEN BOMBAY (OAMC)

Steps:

• Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
• Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
• Bake uncovered for 30 minutes at 375°F
• Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
• To freeze: after casserole has cooled, label and freeze for up to 4 months.
• To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

MARIACHI MEATBALLS

Steps:

• In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt.
• Cover and refrigerate 1 hour.
• Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each.
• Lightly roll meatballs in 2 T Flour, coating completely.
• In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned.
• Remove meatballs from frying-pan as they are browned.
• In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally.
• In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin.
• Stir into onions.
• Add tomatoes, green chilies and olives.
• Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes.
• Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes.
• Uncover and continue cooking slowly 10 minutes.
• Serve meatballs and sauce over hot rice.

MOROCCAN PEACH ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
• Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
• Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.