Vanitas Mexican Chicken Breast Food

VANITA'S MEXICAN CHICKEN BREAST

Steps:

• Preheat oven to 350*.
• Line bottom of a 9x13 pan.
• Put raw chicken breast on top of tortilla chips.
• Mix soups, milk,taco seasoning, and chilies.
• Pour over chicken in pan.
• Sprinkle with cheddar cheese on top of soup mixture.
• Bake at 350* for 40-50 minutes.

SALTADO DE VAINITAS (PERUVIAN GREEN BEANS WITH CHICKEN)

Steps:

• Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
• Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
• Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

GRILLED MEXICAN CHICKEN BREAST

Steps:

• Combine the first nine marinade ingredients in a bowl. Add the chicken breasts and toss to coat. Cover and refrigerate for as little as 30 minutes or up to 4 hours. Grill the chicken over medium heat until just cooked through, being careful not to overcook as they will dry out. Serve with a squirt of lime and a dollop of fat-free sour cream.