Tag Archives: Chicken

Serve Your Family A Delicious Taco Recipe Prepared With Shredded Cooked Chicken

Posted by on January 29, 2012 No comments

Tacos are a Mexican dish made with corn tortilla. In a traditional recipe, chefs roll or fold tortilla corns with several different ingredients. Fillings include meats, onions, lettuce, tomatoes, salsa, guacamole, cilantro, and others. Since this is a very versatile dish, one could mold a taco recipe to include many food items. The fillings can depend upon individual tastes and likings.

Making tacos is plain fun. One can fill them up with whatever appeals to the taste buds. This is the reason that this Mexican specialty has become very popular worldwide. There is not just one recipe. There are unlimited versions of the recipe that could include many items. You will come across recipes such as Beef Taquitos, Authentic Chicken Tacos, Double Layer Tacos, Beef Steak Soft Tacos, Fish Tacos, Carne Asada Tacos, Salmon Tacos, Grilled Fish Tacos, Shrimp Tacos, Zucchini Tacos, Roasted Vegetable Tacos and many more.

Would you like to try a new taco recipe? If you have not tried one before, the following is just right and easy. Many other people have tried it and they think it is wonderful. This is a chicken taco.

One requires cooked shredded chicken to make these taco types. They make a very tasty meal. Therefore, if your kids throw tantrums when taking their meals, you can serve them Chicken tacos. They will love this dish. You will be surprised if they ask for more and more taco. To make Chicken Tacos, you will need the following ingredients.

Green Onion (chopped) – ¼ cup

1 tbsp. Butter

Cooked & Shredded Chicken – 2 cups

One can – Green Chili Salsa

Cheddar Cheese (grated) – 1 cup

Salt – to taste

Taco Shells – 12 Nos.

For the filling:

Chopped Lettuce

Sour Cream

Chopped Tomato

Salsa

Guacamole

Assemble all the ingredients at one place. This way it will be easier for you to quickly prepare your tacos. It is important that you get fresh ingredients from the market. The taste of food is very different if the ingredients used are fresh and juicy. Once you have all the ingredients, follow the steps below to make delicious Chicken Tacos.

1) Heat butter in a pan. Sauté onion in it. They must become translucent and soft.

2) Add the cooked and shredded chicken and mix well.

3) Add green chili salsa and salt and toss well.

4) Flavor chicken well with the salsa. You must get good aroma from this. Give the mix about then minutes and remove from heat.

5) Place the taco shells on a big tray. In all the shells, add some chicken filling and a tablespoon of grated cheddar cheese.

6) Fill up the shells with chopped lettuce, tomato, salsa, guacamole and sour cream.

7) Serve immediately to your family

If you follow this chicken taco recipe carefully, nothing can go wrong with it. If your kids have a good meal, it will delight you and make it another day. This dish is also very healthy. It has green foods, meat, and cheese. You could even serve your esteemed guests this recipe if they will be coming soon

By: G. Smittys

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At Peppermillgrinder.net, you will learn all about taco recipe and taco salad recipe

Southern US Cuisine by Kadence Buchanan

Posted by on January 29, 2012 No comments

If you’ve never tasted Southern food , then you don’t know what you’re missing. But truth be told, chances are you already have enjoyed Southern food but just didn’t know it.

There’s a distinct cuisine in the Southern United States that is best represented by Soul food, Creole, Cajun, Tex-Mex and Floribbean. Naturally, this food was heavily influenced by the cuisine of many groups that have inhabited the area throughout history, including African-American, Native American, British, Irish, French and Spanish cuisine.

Mint juleps, pecan pie, country ham, chicken-fried steak, grits, biscuits, especially with gravy or sorghum, sweet tea, pit barbeque, catfish, fried green tomatoes, cornbread, fried chicken, okra, butter beans, pinto beans, “greens”, and black eyed peas are other types of food that are associated with the South.

There are food chains that specialize in Southern food too, such as Cracker Barrel, that have been quite profitable catering to a special niche. Their reach has extended beyond the South and into the mainstream American markets. Other nationally popular Southern chains are Stuckey’s and Popeye’s which are known for their “pecan shoppe” and spicy fried chicken, respectively. Meanwhile, there are also national chains that are now considered mainstream but have Southern roots including Kentucky Fried Chicken, Krystal, Shoney’s, the Waffle House and Hardee’s. The popular donut chain Krispy Kreme also has its roots in the South.

In addition, there are chains that specialize in Southern food that have decided to cater solely to the Southern market, such as Po’ Folks and Famous Amos as well as Sonny’s Real Pit Bar-B-Q,

Within the South itself, food tends to vary by region. In Southern Louisiana, for example, Cajun and Creole food is very popular. Soul food is generally associated with black communities but is also enjoyed by others in the South. North Carolina and South Carolina have traditionally been rice-loving locales while people in North Carolina, Tennessee and Texas just love their barbecues. Virginia is the home of those famous Smithfield hams while Louisiana is renowed for its hot sauces. Florida is where you can trace the roots of Key Lime Pie, while it’s peaches and peanuts in Georgia. Texas is famous for its chili while Kentucky has its Burgoo.

Plan Ahead And Create Easy Healthy Meals.

Posted by on January 29, 2012 No comments

Planning Ahead Is The Secret To Creating Easy Healthy Meals.

We are all living our lives at a hurried speed, therefore the notion of easy healthy meals would appeal to nearly all people, however they regularly become overlooked on the grounds that other things come to be in the way. It could be family issues, possibly running your kids around, carrying out household chores or just good old work commitments. If we knew how to make up easy healthy meals the benefits would be great, so to get you going here’s a few ideas that should help.

One of the largest problems people encounter when it comes to meal ideas and meal planning is not having a basic program, by which I mean having a few things on hand. Food like, frozen chicken, steak, diced meat, ground or minced meat and fish. Having these types of things in the freezer in readiness to go, makes preparing easy healthy meals a lot less bother.

Have things like fresh salad items in the fridge, if it’s summer and potatoes, carrots, root vegetables and legumes on hand throughout winter. That way you can whip up a soup in next to no time.

Whenever winter is on the way it’s a great idea to invest in a slow cooker, if you haven’t before. They’re excellent kitchen appliances and are fab for those wholesome winter soups that warm you up on a bitter day. It’s so simple to make up a large amount of soup and freeze it in single or double portions ready for defrosting and reheating. Homemade soups are always easy healthy meals and are frequently best planned well ahead of time.

A further terrific tip is to cook meals well ahead. You can roast or poach a chicken for summer salads and hold the meat in the fridge for a few days. All you perform now is toss a little chicken between some lovely crisp leaves, a few juicy italian Roma tomatoes, a little ricotta cheese with a drizzle of extra virgin olive oil. Voila, sounds good doesn’t it!!

Everybody loves Pizza and if it happens to be healthy as well, even better. I love to produce my own pizza, usually because I know how healthy it will be. Can’t be troubled making your own homemade pizza dough? No problem. I like to use wholemeal,flat bread also familiar as Lebanese bread, as the base, then spread a little tomato paste and mixed herbs on the bread, layer on your own toppings like cheese, tomato, ham, cooked chicken, peppers, olives and anything in addition you like. You can create your very own healthy pizza recipe.

Once you get your head around thinking forward and creating in advance, it takes a lot smaller trouble and thought to come up with easy healthy meals. Try to work it into your everyday routine and check out how it saves you time, money and worry and gets you more healthy as a consequence.

By: SW Readman62

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This information was supplied by EasyHealthyMealsGuide.net. You can find out more about easy healthy meals at their website.

Healthy Ethnic Eating During The Holiday Season

Posted by on January 28, 2012 No comments

The Holiday Season is the best time for you to spending your time with your friends and family, going shopping for Christmas, watching football games by a warm fire , and dining out in fabulous restaurants. And if you are on diet, trying to monitor your weight, you would probably lose the best chance to try healthy dinner at your favorite restaurants!

Chinese Restaurants would be one of the best restaurants for you in the season, as they offer numbers of food, a wide variety of broth-based soups , stir-fried specialties ( with seafood , tofu, vegetables and lean meat ), steamed fish and vegetable dishes , steamed rice , hot mustard sauce , chow mein , and other menus that you would love to try for low-fat , low-calorie , choices.

However, you should avoid some kinds of food for your health, for example, fried egg rolls, fried wontons, dishes made with duck, egg foo yung, and fried chicken. Just try to eat healthy food, avoiding food above and be ensure that you would be healthy. If you really want to eat rice, try to avoid Fried rice and eat steamed rice instead. The all-you-can-eat buffet is also not a good choice for your healthy reason, and should be avoided at all costs.

If you have a chance to dine out in a restaurant with Indian Cuisine, you would be offered a number of delicious menus to choose from for healthy, low-fat options, such as Chicken, fish, veggies, steamed rice; legumes are included in healthful dishes in every menu. Bean soups are tasty and healthy. Or you can try Chapati, Chicken or Shrimp Vindaloo, or Lamb kabobs. However, try not to eat fried breads, dishes served with large amounts of nuts and dishes made with coconut milk. Overall, Indian cuisine is a fantastic dinner when you are monitoring your food.

And in Italian Restaurants, there are some of the most fattening dishes you could possibly dream of , such as Fried Mozzarella sticks, Lasagna, thick creamy Alfredo pasta dishes and many others you can choose. However, there are some dishes offered for you to make your mouth water as well, for example, Thin crust pizza with vegetable toppings, pasta with tomato-based sauces, chicken cacciatore, chicken Marsala, and biscotti that will keep you enjoying your meal without having to cutting down calories and watching fat intake. Salads and soup dishes would be also interesting. Try to avoid all deserts in the Italian Restaurants, because most of them have a lot of cheese.

Mexican Cuisine is also another option for your healthy diet. You can try Black bean soup, grilled chicken or shrimp dishes, chicken soft tacos, chicken or shrimp fajitas, salsa, and chicken quesadillas, but try to nachos, refried beans, enchiladas, and fried choices, such as chimichangas.

The Holiday Season would be the best choice for you when dine out with family and friends. And it is essential to remember that while you are on diet, you don’t have to exclude yourself from all of the holiday cheers, but just try not to cheer as loudly as others!

By: Danilo Fleming

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Add Ingredient, Get Recipe! by Gitte Gorzelak

Posted by on January 27, 2012 No comments

What do I know about cooking? Not much, I can tell you that. The internet has once more saved my sorry butt, though.

I want to advertise a little today for a cool website called Supercook:

We’ve all tried it but I have a feeling it happens to me more than regular people: I open my fridge, I identify three or four different ingredients and I have absolutely no idea how to turn them into a meal. So I usually sit at my dinner table with a fried piece of meat + various boiled or steamed vegetables, cursing my own inadequacy in the kitchen and writing down “Learn to cook, learn to cook” in my notebook.

But now I can throw out the notebook. The website Supercook allows you to add the ingredients you have in your kitchen and then it will automatically generate recipes with those ingredients.

If you add chicken breast, you get a result of more than 200 chicken breast recipes. Let’s say I also have leeks and cream. Still I get more than 200 results, now all with heavy cream, chicken breast and leeks. How amazing is that??? You can then add the recipe of your choice to your online cook book and create a menu and a shopping list. Oh, did I mention that the recipes include both starters, entrées and desserts? I will use this engine a lot since I have no idea about cooking..I mean, I can at least use it until I learn to cook, right?

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Wine Food Pairing – Turducken, Three Birds in One! by Denise Clarke

Posted by on January 27, 2012 No comments

Remember the old TV commercial “two, two, two mints in one”? Well, a Turducken is “three, three, three birds in one”! A turkey, a duck and a chicken are combined together to make this delightful bird.

Turducken is one of my husband’s specialties to prepare. Yes, I know that you can buy them premade, but they do not taste nearly as good and of course you miss all the fun and adventure of trying to stuff a chicken inside a duck,and a duck inside a turkey. YIKES! Sounds naughty just talking about it!

To begin this fowl journey, pun intended, you need to decide the number of people you will be serving. Our last turducken made about 60 servings, no kidding! This feast was made with a twenty pound turkey, a six pound duck and a three pound chicken.

The first step is to prepare the birds the night before by deboning. WARNING! You must be cold sober at this point because you will be dealing with very sharp knives. The chicken and duck will be totally deboned and leave the legs and wings on the turkey for a nice presentation. This is not an easy job and requires a great deal of patience. When this task is completed, I highly recommend that you wrap up the birds and pop them in the fridge to chill for the night and then pour your self a healthy shot of Jack Daniels and you chill out on the couch!

Early the next morning, prepare your favorite stuffing. My husband likes to cube up sourdough rolls that have been dried out in the oven. To this he adds several eggs, chicken stock, fresh parsley and sage, butter, salt and pepper.

OK, now it gets interesting. The rest is definitely a job for two people. Preheat your oven to 350 degrees and at this point, opening a bottle of sparkling wine and taking a quick break is a good idea. Your nerves must be steady to complete the stuffing process and try not to lose your sense of humor!

Back to work! Stuff your deboned chicken with your prepared mix. Now slice open the duck and sprinkle a little sherry, salt and pepper on the meat. Place a layer of fresh spinach and a small amount of stuffing on the duck as well as your stuffed chicken. COOL! The “ducken” part of the feast is prepared.

Let me digress a bit. I am a retired paramedic and have delivered countless babies in my career. The next step to the turducken brings back a lot of these memories, sort of a reverse birthing process. My husband has positioned the turkey, the drumsticks are askew and I am pushing the “ducken” into the open cavity. I twist and he turns, the turkey is slippery, but not as slippery as the chicken/duck. The whole thing almost slides off the countertop and my husband speaks a few naughty German words, and then, it is in! YEAH!!! VICTORY!

We quickly change positions and I hold up the drumsticks to keep a rebirth from happening while my dearly beloved begins to stitch up the opening. I must say that he is pretty darn good with a needle and thread! It is finally completed. It has only taken us three hours to go from various deboned fowl to one fine looking trussed up turkey.

It will take about six to eight hours to get the birds up to the proper temperature so now is the time to kick back and enjoy the rest of your sparkling wine and chill a couple bottles of Chardonnay for the actual turducken feast.

We actually paired the bird with Yellow Tail Chardonnay and Sauvignon Blanc from Chile. Both worked well and complimented each other nicely. This is what the adventure of wine food pairing is all about. CHEERS!

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My First Barbeque Chicken Cooking Lesson!

Posted by on January 27, 2012 No comments

Everyone knows what they were doing when Elvis died. I remember just as vividly where I was and what was happening around me when I had my first barbeque chicken lesson. A cookout under the stars had been planned but that idea vanished with the first few drops of rain.

Mother Nature was trying her best to drown all of us in a monsoon-like downpour. She seemed determined to ruin our annual Chicken Night cookout. I was a member of our church’s Royal Ambassadors, a kind of boys’ club. Every year we had a cookout at the state park just outside of town.

Our outdoor cookout appeared to be doomed by the rain. We dashed inside to what could arguably be called a pavilion with a tin roof. The rain on the metal top of the shelter was deafening. It sounded like applause from 20,000 crazed Barry Manilow fans! No one could keep a fire going outside. We would have to adapt to the situation!

A giant stone fireplace commanded attention from one end of our pole barn shelter. Dry wood was stacked neatly to the side. There were no metal grates in the firebox on which to lay the chickens. The ones on the outdoor stone grills were encased in cement and couldn’t be moved. Starting a fire in the rain was out of the question.

Our counselor, Mr. Smith had an idea. To us kids it seemed ridiculous but he seemed to know what he was doing. Instead of cutting up the chickens so we could cook them on the grill, he decided to leave them whole. He then ordered us to go out and find hickory leaves. He pointed out several of the large hardwood trees for those of us who didn’t know one tree from another.

While Mr. Smith and the other male counselor were starting a fire in the fireplace at the end of the shelter, we boys were scurrying through the rain trying to find hickory leaves. When each of us had both hands full we dashed back into the pavilion, soaking wet.

When the fire was roaring and we were drying off, Mr. Smith pulled out a small notebook that held his very own barbeque sauce recipe. Out of mayonnaise, catsup, mustard, salt and pepper, he was going to make the most wonderful tasting sauce I had ever put in my mouth.

This was before the grocery store shelves were filled with dozens of prepared sauces. Back then if you wanted something with which to baste the chicken, you had to make it yourself.

Next, he lathered up each of the six whole chickens with the mixture and wrapped them in the hickory leaves. But, the birds needed one additional condiment; mud. He grabbed the bucket that had housed our chickens and walked outside into the rain.

Scooping up mud from outside the pavilion, Mr. Smith filled the bucket and hurried back to the pole building. Now my part of the process was about to begin. After each of us registered our disgust at the mud, we got down to the business of applying it to each chicken.

Each of us boys had a hand in coating the leaf covered chickens in several layers of gooey, sticky black mud. Next, he scooped out hollows beneath the burning logs and carefully placed each bird in the fiery embers.

I don’t recall how long they stayed in the fire, but I do remember the aroma of baked chicken drifting on the clouds of wood smoke coming out of the chimney of the fireplace. It seemed like an eternity before Mr. Smith raked the six chickens out of the coals.

When he cracked open the hardened mud shell, steam erupted from between the hickory leaves and the bird just fell apart. Until this day, I have never eaten chicken any better than on that rainy night in North Alabama.

By: Bob Alexander

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Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at: www.redfishbob.com www.bluemarlinbob.com
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Ethnic Profiling Is The Key To Cooking With Spices by Chef Todd Mohr

Posted by on January 19, 2012 No comments

Cooking with spices is an aspect of cooking that frustrates many people. The questions I receive all highlight a confusion over which spices to buy, how to use them, and how much of them to use. All of those questions can be answered with a simple change in thinking. Use ethnic profiling.

First, don’t over-think it. Herbs and spices are best used to accent the natural flavor of a particular ingredient. They won’t make or break your dish in the end. A quarter-teaspoon too little or too much won’t be the line between wild success and horrible failure. Cooking with spices or adding herbs to a finished dish is like the artist’s signature on the bottom of his painting. It’s not meant to be the focal point of the creation, just the pronouncement that it’s complete and ready to be enjoyed.

There is a big difference between “seasoning” and “flavoring”. Seasoning is the act of bringing out the natural flavors of the food with herbs and spices. Salt and pepper on a grilled chicken breast will accent the flavor of the chicken, but not change it. Flavoring is changing the flavor profile of the ingredient entirely. Chicken in a heavy cream or sherry sauce may not be immediately identifiable as chicken. The flavor, not the seasoning of the chicken is changed.

With that in mind, there are two ways to start creating your own combination of herbs and spices for a personal cooking repertoire. Either match the seasonings to the ingredient, or to a specific style of cooking or ethnicity. Use the palate-stereotypes that exist to mimic the flavors of a specific culture.

I’ve arranged the dry spices in my cabinet by cultural or ethnic “teams”. These are the combinations I’ll use when cooking with spices to achieve a specific international flavor. If I want to cook an Italian dish, I’ll use Basil, Oregano and Garlic. Those are the flavors inherently associated with Italian Cooking.

While the cooking methods may stay exactly the same, the type of seasoning accent you place on the food can create a wide variety of everyday meals using the same ingredient. For example, sautéed pieces of chicken accented with Curry Powder, Turmeric, Cloves, and Allspice will be reminiscent of Indian Cooking. The very same sautéed chicken seasoned with Cumin, Coriander, Cilantro, and Chipotle Pepper is a Mexican dish even though the cooking methods are the same.

If you’re not looking for worldwide flavors, and just want to make your everyday cooking better, there are some herbs and spices that compliment certain ingredients better than others. Combining Thyme, Tarragon, and Sage will remind you of the smell of a roasting turkey. These three seasonings are my “Poultry Team”. I always use them to compliment chicken, turkey, duck, or quail.

Think of a beef or pork roast in the oven. Draw air through your nose deeply. What do you smell? It’s probably Thyme, Rosemary, Cloves, and Black Pepper. If you can smell it in your head, you can taste it on your finished dish, and these four items should make up your “Meats Team”. Now, create a “Fish Team” or a “Vegetables Team” using the herbs and spices you like best with those ingredients.

The first step to perfect seasoning is to group and associate your spices with a particular style of cooking, or to highlight the main ingredient being used. Through experimentation and tasting, you’ll know what to use with a basic chicken sauté, or how to season your own Asian chicken dish that you created. Aim at the ingredient or the culture for the best use of spices.

It’s okay to use ethnic profiling when cooking with spices. Your goal as the cook is to use these food stereotypes to communicate the ethnic flavor profile to those enjoying the meal.

See the complete Cooking With Spices video.
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Tips On How To Bbq A Whole Chicken Without Having A Rotisserie

Posted by on January 17, 2012 No comments

It is simple to find out tips on how to BBQ a whole chicken without owning a rotisserie attachment for the grill and get that fantastic tasty tender chicken falling off the bone. Cooking an entire chicken on the grill is one more set and forget meal. It requires time, but most of that time you do not require to be performing anything at all about it.

Begin with the entire bird. Grilling an entire chicken includes a various flavour than cooking boneless pieces. The bones assist the meat cook much more evenly and include their very own flavour. I do not season my whole chicken really a lot simply because I appreciate it’s very own unique taste. Rinse the chicken below the cold tap. Get rid of the giblets and neck in the body cavity if they are there and any clear excess fat that pulls off simply. I save the fat and giblets and cook them up separately for my kitties like a unique treat.

Rinse the entire bird and pat dry. Utilizing a sharp knife or kitchen shears get rid of the backbone. Sounds much more hard than it really is. Be brave and slice into the back and just do it. The only way you are able to screw up would be to cut yourself, steer clear of that and you are golden. The very first time may be the hardest and if it is not rather, it’ll taste just fine. Trim back any ribs poking out and flatten the bird by bending the breasts and thighs back.

At this point you are able to either apply a spice rub or marinate the chicken. This really is exactly where your flavour comes from and also you get to choose if your chicken is going to be spicy or garlicky or sweet or whatever your tastebuds are craving. This may be the enjoyable

aspect exactly where you include your personal touch. A rub ought to sit for no more than 3 hours and a marinade ought to cover the chicken for a minimum of 4 hours.

Set the grill to medium heat. Locate the chicken bone side down and meat aspect up for your very first 10 minutes for your bones to begin cooking and transfer their heat and flavour to the rest of the meat. Now begin flipping the chicken at regular intervals above a medium fire. Should you employed a marinade, you are able to baste the chicken using the reserved marinade throughout cooking.

Cooking time is going to be dependent on the heat from the fire and also the weight of the chicken. The chicken will probably be completed when the meat thermometer reads 160 degrees and also the thigh bone moves effortlessly. Prevent piercing the chicken to determine if it is cooked as you’ll lose all that juice you’ve been working so hard to produce.

As soon as you realize how to BBQ a whole chicken on the grill, you see that it’s certainly an simple meal and can start to experiment using the fun stuff of seasoning. Then the chicken will take on your personal signature and you’ll appreciate this simple dinner again and again.

By: Larsen Markston

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I don’t cook in BBQ competitions, but sure do enjoy grilling for my family and trying out new recipes. For more ideas and recipes for Competition BBQ recipes visit BARBECUECOOKBOOK.INFO

2 Succulent Chicken Breast Dishes To Dazzle Your Family!

Posted by on January 17, 2012 No comments

Chicken breasts are not only healthful but is also flexible in terms of recipes. They can be cooked without difficulty and are relatively fatfree. The low fat property of chicken breast recipes also means that their moisture is on the lower side and hence they tend to dry up quickly. Lets take a look at some delicious chicken breast recipes that you will be proud to serve.

Chicken Breast Enchiladas

INGREDIENTS

* One (75 ounce) condensed cream of chicken soup

* 25 cups sour cream

* Two pounds skinless, boneless chicken breast meat cut into chunks

* 0.25 teaspoon chili powder

* One tablespoon butter

* 25 ounce mild taco seasoning mix

* 4 ounce chopped green chilies, drained

* 1 small onion, chopped

* 1 teaspoon lime juice

* One bunch green onions, chopped, divided

* 1 cup water

* 1Two Scrumptious Chicken Breast Dishes to Please Your Friends! teaspoon onion powder

* Five (12 inch) flour tortillas

* One teaspoon garlic powder

* 3 cups Cheddar cheese, shredded, divided

* 1 (6 ounce) can sliced black olives

* 1 (10 ounce) can enchilada sauce

DIRECTIONS

Set the chicken into a big vessel and pour water to cover. Heat it over high heat, then lessen the temperature to medium, cover up, and simmer until the chicken is no longer pink, for roughly 10 minutes. Tear up the chicken by placing two forks one after the other and pulling the meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish.

Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese on the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seamside down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining One One2 Scrumptious Chicken Breast Dishes to Dazzle Your Family! cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives atop the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Chicken breasts with lemon and tarragon sauce recipe

Ingredients

* 2 Delicious Chicken Breast Recipes to Please Your Friends! lemons

* 4 boneless chicken breasts, skin on

* 8 sprigs fresh tarragon

* Two Flavorsome Chicken Breast Recipes to Entice Your Friends! tablespoons extravirgin olive oil

* 1 teaspoon salt flakes

* 1 teaspoon mixed peppercorns, roughly ground

* 250ml soya cream

Preheat the oven to 200 degrees Cfan180 degrees Cgas Cut 7 fine slices from the middle of 1 lemon and juice the remainder along with the other lemon and set aside. Insert 1 slice of lemon under the skin of each chicken breast along with a sprig of tarragon and put in a roasting tin. Drizzle with the olive oil and sprinkle over the salt and ground pepper. Roast for 35 minutes.

Transfer the chicken to a plate and keep warm. Put the roasting tin over a low heat on the hob and add the lemon juice. Stir with a wooden spatula, scraping up any bits stuck to the bottom of the tin. Add the soya cream and stir well to heat the mixture through.

Return the chicken back to the tin and spoon over the sauce. Garnish with the remaining tarragon and lemon slices, and serve.

kevin nairvij

For more details on chicken breast recipes please look at Chicken Breast Recipes. You may also have a peek at some awesome baked chicken breast recipes by clicking baked chicken breast recipes.
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