Jalapenochickenpitacrisps Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.
• In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
• In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeno. Cook and stir until thickened.
• Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.

Steps:

• Melt butter in a skillet.
• Add lemon juice, worchestershire sauce, and jalapeno to taste (best to use mild - more flavor, less hot), salt and pepper to taste.
• Add chicken, simmer about 10-15 minutes, or until chicken is thouroughly cooked.
• Can thicken sauce slightly with flour. Best way is to dredge chicken in flour before adding to skillet.
• Serve over rice.

Steps:

• Mix softened cream cheese with cream of chicken soup. Mixture will be lumpy.
• Combine with breast of chicken and jalapenos. Top with shredded Kraft Cheese. You may leave the jalapenos whole or you may dice them.
• Bake at 350°F for 15-20 minutes.

Steps:

• Heat oven to 400°F.
• Split Chicken into 6 portions.
• Smash each section flat into an oblong patty.
• Place a 1/6th of cream cheese into the center of each patty.
• Place 1 or two halves of the Jalapeno on top of the cream cheese.
• Roll the patties into oblong balls, ensuring they have full seal completely around them.
• Season, roll and coat with the Shake 'n Bake mix.
• Bake for 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients, except pitas, and blend until smooth in a food processor.
• Spread on pita and place on cookie sheet.
• Bake until puffed and bubbly about 7-10 minutes.

Steps:

• Put all ingredients in crock pot.
• Heat on low until until warm and blended.
• Serve with tortilla chips.

Steps:

• Finely chop chicken with a knife or in a food processor.
• Heat oil in a 12-inch skillet over medium-high heat. Add chicken and cook until tender and golden on all sides, stirring frequently.
• Combine cream cheese, mayonnaise, milk, red pepper, jalapeño, lemon juice, salt, Tabasco sauce and cooked chicken in a bowl and mix until well blended.
• Preheat oven to 375°F.
• Spoon chicken mixture into an oven-safe crock or small casserole.
• Bake 20 minutes or until mixture is hot and bubbly.
• Serve with crisp crackers or pita triangles.

Steps:

• Combine the chicken and seasoned salt in a large skillet over medium-low heat; heat through.
• Combine the cream cheese and chicken soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add the chicken mixture and continue to heat at 1 minute intervals until the liquid bubbles. Stir in the jalapenos and serve immediately.

Steps:

• In a bowl, combine peppers, chiles, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13in. x 9 inches x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice: pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade.
• Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once during grilling.

Steps:

• Place the first six ingredients in a food processor; cover and process until blended. Place the crust on an ungreased 12-in. pizza pan; spread with tomato mixture. Top with chicken, cheese and jalapenos., Bake at 450° for 10-12 minutes or until heated through and cheese is melted.

Steps:

• Preheat oven to 400.
• Combine oregano, shallot, garlic, butter, olive oil, the jalapeno and pepper in a food processor and mix until until it's a paste.
• Pat the chicken dry and place breast-side up on a rack in a large roasting pan.
• Carefully loosen the skin from the chicken breast, legs and thighs without detaching it (I had to use a small knife at some points, but do so carefully so you don't accidentally pierce the skin.
• Spread about 1/2 of the jalapeno paste under the skin.
• Tie the legs together and spread the rest of the paste on the outside of the chicken.
• Pour the chicken broth and wine into the roasting pan.
• Roast the chicken for 1 hours 30 minutes (or until fully cooked), while basting with pan juices every 15-20 minutes. If the juices start to run out, add more chicken broth and wine to the pan.
• ***Optional*** After the chicken was finished, we poured a little of the juices from the pan on the chicken after it was cut and plated.

Steps:

• Marinate chicken with buttermilk and jalapenos with juice for 4-5 hours.
• Dip chicken into cracker mix to coat.
• Fry in oil in a skillet for 5-10 minutes.