Southwest Style Chicken Breasts Food

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWEST CHICKEN

Steps:

• Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
• Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
• Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.

SOUTHWEST-STYLE CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken until blended; pour into large freezer-weight resealable plastic bag. Add chicken. Press bag to remove as much air as possible, then seal bag.
• Freeze up to 3 months.
• Heat greased grill to medium heat. Remove chicken from bag; discard bag and dressing mixture.
• Grill chicken 10 to 12 min. on each side or until done (165ºF).

SOUTHWESTERN BBQ CHICKEN BREAST

Steps:

• Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.

SOUTHWESTERN CHICKEN

Steps:

• Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

SOUTHWEST-STYLE CHICKEN BREASTS

Steps:

• Mix 1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, 1 chopped seeded small jalapeño pepper, 3 minced garlic cloves and 2 tsp. lime zest until blended; pour into large freezer-weight resealable plastic bag. Add 4 small boneless skinless chicken breasts (1 lb.). Press bag to remove as much air as possible, then seal bag. Freeze up to 3 months. Heat greased grill to medium heat. Remove chicken from bag; discard bag and dressing mixture. Grill chicken 10 to 12 min. on each side or until done (165ºF).

SOUTHWESTERN CHICKEN MARINADE

Steps:

• Mix together marinade ingredients.
• Coat chicken in marinade.
• (Optional: allow chicken to marinate 1-2 hours. On evenings when I don't have time to let it sit, though, it still tastes good when it goes straight to the grill!).
• Grill chicken.

SOUTHWEST CHICKEN BREAST

Steps:

• For marinade: Combine wine, oil, tarragon & salt. Rinse chicken; pat dry with paper towels. Place chicken in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning bag occasionally.
• Meanwhile, combine avocados, tomato, garlic, chili peppers (I usually used the canned ones), onions, cilantro, honey & lemon juice. Toss well to mix. Cover & chill up to 2 hours.
• Remove chicken from bag, reserving marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minute Turn chicken & brush with marinade; grill for 7 to 10 minutes more or until chicken is tender & no longer pink. Serve with avocado mixture.
• To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place chicken on grill over drip pan. Cover & grill for 15 to 18 minutes or until chicken is tender & no longer pink, brushing with marinade up to the last 5 minutes of grilling.

SOUTHWEST STUFFED CHICKEN BREASTS

Steps:

• Pound chicken breasts out flat.
• Place a slice of Provolone cheese and a green chili in the center of the breast.
• Roll up the breast and insert toothpicks through them to hold them shut.
• Dip in egg and roll in the breadcrumbs.
• Pre-heat oven to 350 degrees.
• Bake on 350 degrees for approximately 20-25 minute.