Southwest Sunrise Chicken Food

SOUTHWEST SUNRISE CHICKEN

Steps:

• 1. Sprinkle chicken with cumin.
• 2. Spray pan with cooking spray and sauté the garlic and hot peppers.
• 3. Add the chicken and sauté till chicken is no longer pink.
• 4. Half way through, add 1 Tbsp of the Balsamic vinegar.
• 5. Remove the chicken from the pan and remove the hot peppers from the chicken.
• 6. Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
• 7. Mix mustard and orange juice in separate small bowl.
• 8. Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
• 9. Add mustard and orange juice mixture.
• 10. Add chicken back to the pan with the grapes.
• 11. Top with cranberry slices and sprinkle with basil.
• 12. Simmer for 5 minutes. Serve over cooked egg noodles.
• 13. Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5

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.

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.

SUNRISE CHICKEN

Steps:

• Heat oil in large skillet over moderate heat.
• Season chicken with salt and fresh-ground pepper.
• When oil is hot, add chicken, cooking till light brown on both sides.
• Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander.
• Stir, blending.
• Add sweet potatoes.
• Simmer for 10 minutes.
• Remove from heat and add almonds and dates.

SOUTHWEST SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side. , Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.

SOUTHWESTERN CHICKEN

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.