SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Serves four
Number Of Ingredients 10
Steps:
- Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
- Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
- Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 812 milligrams, Sugar 6 grams, TransFat 0 grams
SPICY CHICKEN
"I serve this zippy chicken with plenty of sour cream and full glasses of milk to calm the bite," comments Donna Michaelis of Madison, Wisconsin. "It's a super way to stay toasty on blustery autumn days."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Heat large saucepan or Dutch oven over medium heat; add 2 tablespoons butter. Cook and stir onion and garlic until tender, 2-3 minutes. Stir in the broth, tomato sauce, green onions, Worcestershire sauce, thyme, cayenne and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large shallow bowl, combine the salt, garlic powder, pepper, basil and cumin; mix well. Add chicken and toss to coat. Heat a large skillet over medium-high heat. Add remaining butter; cook chicken, in batches, until no longer pink. Add chicken to tomato sauce; simmer for 10 minutes., Cook pasta according to package directions; drain. Top with chicken mixture. Garnish with sour cream.
Nutrition Facts :
CHICKEN BREAST WITH SALSA
Steps:
- 1. Place chicken in a bowl and toss well with the lemon juice, olive oil, garlic, salt and pepper. Cover and refrigerate for 15 minutes, turning once.
- 2. Remove the chicken from the marinade, then grill or broil 4 inches from the heat source, basting with marinade until slightly golden and cooked through, 3 or 4 minutes a side. Let chicken rest for 3 minutes.
- 3. Slice each breast into 1/2-inch slices on the diagonal and reform on two dinner plates; top with the salsa. Sprinkle with the tablespoon of cilantro. Serve immediately.
- Salsa:
- Toss 1 diced avocado in a bowl with 1 tablespoon lime juice. Fold in 1 diced tomato and 2 tablespoons chopped cilantro. Season to taste.
TEX-MEX CHICKEN WITH CORN SALSA
For a sensational southwestern supper, you can't miss with this salsa-starring corn roasted on the grill-alongside grilled chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat gas or charcoal grill. In small bowl, mix 1 1/2 teaspoons of the chili powder, the cumin, salt and garlic powder. Spray chicken with cooking spray; sprinkle seasoning mixture evenly over both sides of chicken. Set aside.
- Spray sheet of heavy-duty foil with cooking spray; place corn in center of foil. Turn up edges of foil; place on grill over medium heat. Cover grill; cook 10 minutes, stirring once, until corn begins to brown. Remove corn from grill to medium bowl; set aside.
- Place chicken on grill. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm. Add onion, tomatoes, bell pepper, cilantro, lime juice, chile and remaining 1/2 teaspoon chili powder to corn; toss to combine. Serve with chicken.
Nutrition Facts : Calories 270, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 4 g, TransFat 0 g
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
- While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
- When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
- To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
CHICKEN BREASTS WITH FRUIT SALSA
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast. , In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm. , Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken.
Nutrition Facts : Calories 164 calories, Fat 10g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 223mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 6g protein.
CORN AND SALSA CHICKEN PACKETS
Quick simple meal with little to no clean up. Got it off the back of a Tyson Chicken breast package.
Provided by Sica6488
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Center chicken breast on each foil sheet.
- Top with vegetables.
- spoon salsa evenly over chicken and vegetables.
- Bring up sides of foil and double fold. Double fold ends to form 4 packets, leaving room for heat circulation inside each packet.
- Place packets on cookie sheet and bake for 26-30 minutes or until chicken is fully cooked or internal juices run clear. (internal temperature should read 170).
- Place contents of packet into individual serving plates.
- Sprinkle with cheese.
Nutrition Facts : Calories 328.6, Fat 11.6, SaturatedFat 6.5, Cholesterol 98.1, Sodium 450, Carbohydrate 20.3, Fiber 2.8, Sugar 1.7, Protein 37.5
FLAT & SPICY CHICKEN BREAST WITH HOT CORN-TOMATO SALSA
Fast & easy, almost like take-out just healthier. It's my own recipe and can be served either with french fries or on flour tortillas. Hope u like.
Provided by Chantel K
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare salsa first. Caramelize onions, add corn and sauté a bit (until you smell the sweetness coming together).
- Add next 5 ingredients and let it simmer until it thickens.
- Remove from heat and let it cool a bit.
- While salsa is simmering, pound chicken breasts on a wooden board until it's about 1cm thick.
- Mix dry ingredients and put them in a container with a lid.
- Put flattened fillets in flour mixture, put lid on and shake until chicken is well coated.
- Heat oil in pan and fry fillets on both sides until golden brown.
- Serve salsa on top of chicken.
Nutrition Facts : Calories 297, Fat 6.3, SaturatedFat 1.1, Cholesterol 58, Sodium 1373.7, Carbohydrate 35, Fiber 3.4, Sugar 12.5, Protein 27.1
BAKED CHICKEN WITH PLUM TOMATO SALSA
Baked garlic and lime chicken topped with a fresh plum tomato salsa. This would be great with your favorite rice or even a side of black beans. Top with sour cream and/or chopped avocado for added freshness and flavor.
Provided by Niqi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
- Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
- Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
- Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 5.5 g, Cholesterol 82.4 mg, Fat 13.7 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 3.5 g, Sodium 284.7 mg, Sugar 1.9 g
GRILLED CHICKEN BREASTS WITH CORN SALSA
Provided by Robert McGrath
Categories Chicken Herb Low Fat Quick & Easy Backyard BBQ Corn Bell Pepper Spring Summer Grill Grill/Barbecue Healthy Jalapeño Bon Appétit
Number Of Ingredients 14
Steps:
- For Salsa:
- Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- For Chicken:
- Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.
- Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.
SPICY, CREAMY CORN SALSA
An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.
Provided by Yoly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Stir sour cream and mayonnaise until well combined. Set aside.
- Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g
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