Picantechickenandpeppers Recipes

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

Steps:

• Pound the chicken breast halves with a meat mallet until uniformly about 1/4" thick.
• Sprinkle them with a generous coating of seasoned salt on one side.
• Melt butter in a skillet and saute the chicken breast halves until golden brown, about 3- 5 minutes per side.
• Slice onion into 1/4" thick slices and quarter the slices.
• Cut all peppers into strips about 1/4" wide.
• Add onion, garlic and peppers to the sauteed chicken breasts and saute for a few minutes.
• Add the picante sauce over the top of the chicken and vegetables.
• Cover and simmer for about 5- 10 minutes, until vegetables are tender.
• Serve over hot cooked rice.

Steps:

• Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
• Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
• Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
• Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
• Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
• Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

Steps:

• Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
• Serve the chicken with the reserved picante sauce mixture.
• Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

Steps:

• Preheat oven to 375 degrees.
• Place thawed chicken in greased 9" x 13" baking dish and lightly salt/pepper, if desired.
• Bake chicken for 30 minutes and remove.
• Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken).
• Spread salsa over chicken.
• Bake another 10-15 minutes.
• After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute.
• (I found that the cheese browns nicely if you run it under the broiler for a short time.).

Steps:

• Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.

Steps:

• Cut excess fat off chicken breasts and place in crock pot.
• Pour salsa or picante sauce over chicken.
• Cook on low 5-6 hours.

Steps:

• Core the peppers and slice into thin rings.
• Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
• Add 2 tbsp water and bring to a boil.
• Cover and simmer for 2 minutes.
• Drain and set aside.
• Cut the chicken into 1" pieces.
• Mince or finely grate the ginger.
• Fry the ginger and chicken in 2 tbsp oil until barely cooked.
• Add the sugar and sherry.
• Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
• Add the peppers and stir to coat.
• Cook for a minute.
• Serve with fried rice.

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Steps:

• Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.

Steps:

• Place chicken in greased, shallow sided baking dish.
• Mix picante sauce, brown sugar, and mustard.
• Pour sauce over chicken.
• Bake, uncovered at 400* for 30-35 minutes, or until juices run clear.

Steps:

• In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
• Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.