Southwestern Baked Chicken Food

SOUTHWEST CHICKEN BAKE

Steps:

• Heat oven to 375ºF.
• Add seasoning mix to chicken in medium bowl; toss to evenly coat.
• Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until lightly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
• Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

SOUTHWEST CHICKEN BAKE

Steps:

• Heat oven to 375 degrees F.
• Add seasoning mix to chicken in medium bowl; toss to evenly coat.
• Heat dressing in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until evenly browned. Spoon into 1-1/2-qt. casserole; cover with layers of beans, corn, onions and salsa.
• Bake 20 min. Top with cheese; bake 5 min. or until melted. Serve over rice.

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.

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.

SOUTHWESTERN CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Combine coating mix and chili powder in shaker bag. Use to coat chicken as directed on package. Place in 8-inch square baking dish.
• Bake 20 min.
• Sprinkle with cheese. Bake 10 min. or until chicken is done (165ºF) and cheese is melted.

SOUTHWESTERN BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F
• In a small bowl, mix together onion powder, chili powder, smoked paprika and sea salt.
• Place chicken in a baking dish and brush with olive oil. Sprinkled evenly with spice mixture.
• Sprinkle with cheese and top with tomatoes, onion, garlic and jalapeño.
• Bake for 25 minutes, until cooked through.
• Squeeze lime juice over chicken and garnish with chopped cilantro and green onions.

SOUTHWESTERN-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Place chicken, top sides down, on cutting board. Top each with 2 Tbsp. cheese and 1 Tbsp. salsa; roll up, starting at one short end of each.
• Empty coating mix into pie plate. Moisten chicken with water. Add chicken, 1 roll-up at a time, to coating mix; turn to evenly coat roll-up with coating mix.
• Place, seam sides down, in foil-lined 8-inch square baking dish sprayed with cooking spray. Discard any remaining coating mix.
• Bake 30 to 35 min. or until chicken is done, topping with remaining cheese for the last 5 min. Serve with remaining salsa.

SOUTHWESTERN CHICKEN

Steps:

• Coat a large nonstick frypan with cooking spray, and place over high heat until hot.
• Add chicken, stir fry 3 minutes.
• Stir in chili powder and cumin.
• Remove chicken from frypan, set aside.
• Add oil to frypan, and heat over medium high heat.
• Add green pepper strips and onion, stir fry 3 minutes.
• Return chicken to frypan and stir in corn and salsa.
• Stir fry 2 minutes more or until thoroughly heated (Alternately, thinly sliced into strips, turkey, beef or pork may be used).

SOUTHWEST CHICKEN THIGHS

Steps:

• Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
• Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
• Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
• When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.

SOUTHWESTERN BAKED CHICKEN

Steps:

• In a large sized zip lock bag, combine marinade ingredients, shake to mix well. Add the chicken and turn to coat on all sides. Refrigerate for at least one hour (the longer the better.).
• Preheat oven to 375. Lightly oil a shallow baking dish large enough to hold the chicken in a single layer.
• On a piece of waxed paper, combine the flour, cornmeal and paprika.
• Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture, coating on all sides. Place in the prepared baking dish and dot with bits of butter.
• Bake for 30-40 minutes or until juices run clear.

SOUTHWESTERN CHICKEN AND RICE BAKE

Steps:

• Preheat your oven to 400°F.
• In a medium saucepan, cook your brown rice according to the directions on your package.
• In a large frying pan, melt your 2 tbsp of butter and sautee your onions, peppers, garlic and cumin.
• Once the onions are translucent, about 5-7 minutes, add in your diced chicken.
• Stir and let it cook for about 5 minutes, then add in your green chiles, corn and 1 jar of salsa. Sautee for about 5 minutes.
• Once the rice is done cooking, mix it into your chicken + veggie mixture in the large saucepan. Pour in your black beans and continue mixing.
• Spray your 9x13 baking dish with non-stick spray, then pour half your chicken and rice mixture into the dish. Sprinkle 1 cup shredded cheese on top. Then, pour the other half of your chicken and rice mixture and top with the other cup of shredded cheese.
• Bake for 20 minutes and allow it to cool for 10. Top with chopped cilantro, avocado or your favorite hot sauce and enjoy!

SOUTHWESTERN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Coat a large, nonstick skillet with cooking spray.
• In a medium bowl, combine chicken, garlic and chili powder. Add to skillet and cook over medium-high heat for 4-6 minutes, or until chicken is cooked through and no longer pink, stirring frequently. Remove chicken from skillet; set aside.
• Add oil to hot skillet. Add onion and pepper; cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.
• Coat a 2-qt. baking dish with cooking spray. Spread about 1/2 cup salsa in bottom of dish. Top with half the tortilla pieces, half of chicken mixture, and half of vegetable mixture. Pour half of remaining salsa over vegetables and top with half the cheese. Repeat layers once, except cheese.
• Bake, covered, for 30-35 minutes, or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Garnish with cherry tomatoes, chopped avocado, and fresh cilantro.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

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.

SOUTHWESTERN BBQ CHICKEN

Steps:

• Mix together the dry rub ingredients in a small bowl. Pat the chicken dry with a paper towel. Apply the entire rub to the chicken, rubbing it in the best you can. Let sit for up to 4 hours.
• Heat the grill up. Place the coals on one side of the grill before lighting. Place the chicken on the other side of the grill. Close lid and shut down the bottom grate to 3 and the top to 2. Check in 15 minutes, grill should be between 275 and 300 when you start. Then I regulate the temperature to 250 for the remaining cooking time. Mine was done in about 1 hour 15 minutes. Make sure the chicken is thoroughly cooked.

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 BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 350 deg.
• Slice zucchinis and then halve the slices. Put in a 9X13 baking dish. Add 1 cup enchilada sauce and make sure all zucchini is coated.
• Lay chicken breasts on top of zucchini bed. Season with southwestern seasoning.
• Sprinkle green chilis on top of chicken breasts.
• Drizzle remaining 1/2 cup enchilada sauce over chicken breasts.
• Sprinkle green onions on top of chicken breasts.
• Bake for one hour or until chicken is tender and juices are no longer pink.