Chicken Mexicana Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.

Steps:

• Sprinkle chicken with garlic salt.
• Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
• Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
• Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
• Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
• Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

Steps:

• Flatten chicken to 1/4-in. thickness. Place about 2 tablespoons chilies and one strip of Monterey Jack cheese on long end of each chicken breast. Fold in sides and ends; secure with a toothpick., In a shallow bowl, combine the crumbs, Parmesan cheese, chili powder, salt and cumin. Dip chicken in 3 tablespoons butter, then roll in crumb mixture. Place chicken rolls seam side down in an ungreased 11x7-in. baking dish. Drizzle with remaining butter. Cover and refrigerate at least 4 hours. Bake, uncovered, at 400° for 20-25 minutes or until chicken is tender., Meanwhile, in a small saucepan, combine the cornstarch, bouillon and water until smooth; stir in picante sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until slightly thickened. Remove toothpicks from chicken and serve with sauce.

Steps:

• Heat the oil in a large pan, and fry the onion and garlic for a couple of minutes.
• Add the diced chicken and capsicum and cook for a further 4 minutes or until all the chicken has changed colour.
• Add spices and stock powder and cook for 1 minute.
• Add the remaining ingredients, bring to the boil, then reduce the heat and simmer for another 15 minutes Serve over steamed rice.
• I like to serve grated cheese, sour cream and gaucomale so people can add them themselves.

Steps:

• Mix chicken strips and salsa in medium skillet. Cook on medium heat 4 min. or until heated through, stirring occasionally.
• Add cheese and olives; cover. Cook 1 min. or until cheese is melted.
• Serve over rice; sprinkle with cilantro.

Steps:

• Stir together salsa, juices, yogurt, salt, and mustard.
• Pour over chicken; cover and refrigerate for 30 to 45 minutes.
• Remove chicken and reserve marinade.
• Broil in pan 5 to 6 inches from heat for 10 minutes.
• Turn chicken over and and brush with reserved marinade mixture.
• Broil for 15 minutes more.