SOUTHWEST CHICKEN
I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.
Provided by cookinrooky
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
- Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
- Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.
Nutrition Facts : Calories 506.9, Fat 31.5, SaturatedFat 9, Cholesterol 155.2, Sodium 1324.8, Carbohydrate 15.2, Fiber 0.7, Sugar 13.6, Protein 38.9
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWESTERN CHICKEN BUNDLES
This is my clipping stash which I am trying to clean out. Originally came from Southern Living in 2002.
Provided by TXOLDHAM
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8 inch thickness.
- Top each chicken breast with 1 green chile and 1 cheese slice. Roll up and secure with a toothpick.
- Whisk together egg and 2 tablespoons water in a shallow bowl.
- Dip chicken rolls in egg mixture and dredge in the crushed chips.
- Place the rolls in a lightly greased oven pan.
- Bake at 375 degrees for 30 to 35 minutes.
- Let stand for 5 minutes before slicing.
- Serve with salsa and garnish with a lime wedge.
SOUTHWEST CHICKEN BUNDLES
As delicious as they are easy. Everyone I have served these to asks for the recipe! Sometimes I use some cheddar with the jack cheese. Whatever I have on hand. (From Tyson)
Provided by SmHerndon
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place thawed breast in plastic wrap and pound lightly to 1/4 inch thickness, until all are done. Season each with salt & pepper.
- In small bowl, combine cheeses. Divide into 6 equal portions and roll into balls. Fold one chicken breast portion around cheese ball to form bundle.
- Cut a slice of bacon in half and lay in the form of a cross. Place chicken bundle in center of cross and bring ends of bacon up to meet on top, like a package, and secure with toothpick. Repeat process with remaining chicken.
- Place bundles in 9x13-inch dish and cook uncovered at 350* for about 30 minutes. Turn oven to broil and broil bundles 3-5 minutes until bacon is browned. Remove bundles from oven and remove toothpicks.
- Mix ranch dressing and picante sauce together. Pour mixture in small bowl and place in center of serving plate and place chicken around it. Garnish with tomatoes, jalapeno peppers, or my Tabasco Guacamole.
SAVORY CHICKEN BUNDLES WITH BALSAMIC BERRY SAUCE
While not quick, this elegant main dish is easy to assemble and will get rave reviews. What makes this especially easy is using nonstick spray instead of melted butter or olive oil between the phyllo layers, reducing the chances of tearing the sheets. Inspired by Italian flavors, with a touch of Americana, this dish would be lovely served with a light spinach salad, or some tender steamed vegetables. If you are using frozen phyllo dough, please remember to take it out to thaw two hours before assembling.
Provided by CraftScout
Categories Savory
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F/165°C/gas mark 3. Prepare a baking sheet large enough to hold your chicken breasts by spraying it with non-stick spray.
- Heat olive oil over medium high heat in a large saute pan.
- Clean chicken breasts and remove excess fat. Pat dry and season liberally with salt and pepper on both sides.
- Once oil is hot, brown chicken breasts, 3-5 minutes per side. I had to do this in two batches, as all six breasts would not fit in at once.
- While the chicken is browning, finely mince garlic cloves and chiffonade basil by stacking the leaves together, rolling tightly into a tube, and slicing into very thin ribbons. Place mascarpone in a small bowl.
- Once breasts are browned, but not thoroughly cooked, remove from heat and set aside to cool slightly.
- There should be a little oil left in the pan. If there is more than a teaspoon or two, drain off some. If you need to, add a little more oil. Use this to quickly saute garlic and basil, no more than a minute or two, until highly fragrant. Add basil and garlic to mascarpone and mix to combine.
- Before unrolling your phyllo dough, set up your work area. You will need your chicken breasts, your cheese mixture, and your cooking spray in easy reach. You will also need an area to keep your dough damp, and a rolling area (these should each be the size of an unrolled sheet). Have a barely damp paper or cloth towel to lay on top of the sheets you aren't working with to prevent them from drying out.
- For each bundle, lay three sheets of phyllo dough on top of each other, spraying lightly between each layer. Place a chicken breast near a short edge. Place a spoonful of cheese on top of the breast. Fold up short edge of phyllo, then sides. Then roll bundle up and place on baking sheet. Spray with cooking spray.
- Bake for 30 minutes.
- While the chicken is baking, prepare the sauce by combining blueberries, cherries, preserves, and vinegar in a small saucepan. Bring to a boil, then turn the heat down to low and simmer. Stir occasionally, squashing the berries slightly.
- Once bundles are done, plate and drizzle with sauce. Let bundles rest 5-10 minutes before serving.
Nutrition Facts : Calories 438.9, Fat 20.2, SaturatedFat 5, Cholesterol 92.8, Sodium 371.6, Carbohydrate 29.3, Fiber 1.7, Sugar 8.2, Protein 33.3
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