SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
BLACKENED CHICKEN
Great on a summer's day with fresh corn and mashed potatoes.
Provided by Karena
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 0.9 g, Cholesterol 67.2 mg, Fat 3 g, Fiber 0.4 g, Protein 24.7 g, SaturatedFat 0.8 g, Sodium 204.7 mg, Sugar 0.1 g
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
BLACKENED SANTA FE CHICKEN
Steps:
- FINELY crush 1 cup French-fried onions. Place in pie plate; stir in cilantro, chili, cumin, salt. Reserve remaining onions.
- DIP chicken into beaten egg, then into crumb mixture, pressing gently to coat lightly.
- HEAT oil in nonstick skillet over medium-high heat. Saute chicken for 10 min. (no longer pink) Turn once. Sprinkle with cheese and remaining onions. Cook, covered, until cheese melts. Serve with salsa. Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE EASIEST BLACKENED CHICKEN
If you like heat and you love chicken, this recipe is for you! It is simple and quick and best served with rice and something cool to drink!
Provided by Andrea Wilcox
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 3
Steps:
- In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 13.9 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 0.4 g, Sodium 743.6 mg, Sugar 6.8 g
BATON ROUGE CHICKEN
Make and share this Baton Rouge Chicken recipe from Food.com.
Provided by Sam 3
Categories Chicken Breast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To prepare spice mix, on a sheet of waxed paper, combine all spices; mix well.
- Heat a large cast-iron skillet or other heavy skillet over med-high heat until very hot, about 8 minutes.
- Meanwhile, brush chicken with margarine.
- Dredge chicken in spice mix, patting firmly to adhere.
- Place chicken in prepared skillet and cook, turning once until coating is blackened and chicken is no longer pink, about 10 minutes.
Nutrition Facts : Calories 183.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 68.4, Sodium 125.3, Carbohydrate 4, Fiber 1.6, Sugar 0.8, Protein 28.1
BLACKENED CHICKEN SANDWICH
This recipe for Blackened Chicken has become one of my favorite recipes, and I'll definitely be doing it again. It's easy, and took only about 30 minutes from start to eat, which makes it great to cook when you've been working all day.
Provided by Capn Ron
Categories Lunch/Snacks
Time 30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix up the Blackening Rub, and set it aside.
- In most cases, Chicken Breasts are really too thick for a sandwich. So, slice them in half using a filet knife being careful not to cut yourself.
- Oil the halved chicken, then coat with the rub. Work it in real well so that all parts of the chicken are coated.
- Set a pan to med / high, and add the butter and oil when it gets hot.
- When the butter has melted, and just barely beginning to smoke, add the chicken. Cook about 7 minutes on the first side, then turn it over and cook the other side. When done, set on paper towels for the grease to drain off.
- Ron's Note:.
- Don't turn the pan to too hot a temperature because all you'll do is burn the outside, and have raw meat in the middle. That's why I cook this chicken at a med / high temperature If you notice that it's beginning to burn, turn the heat down a little to insure that the inside gets done.
- I used Ciabatta Bread, sliced into a 3" piece, then halved with some of the insides removed.
- Lay on some lettuce, then the tomato, and finally set the Blackened Chicken on top. The lettuce on the bottom will keep any juices from soaking into the bread.
- Add the Chipotle Remoulade, top it, and you're ready to serve.
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