Chicken Mexicano Viva Zapata Recipes

CHICKEN MEXICANO

Chicken Mexicano image

This is from "Specialities of the House",(Laura Cunningham)It's so easy and good its hard to take the compliments!

Provided by Crabbycakes

Categories Chicken

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons plain yogurt
1/3 cup salsa
2 teaspoons lime juice
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons Dijon mustard
2 chicken breast halves, boneless,skinless

Steps:

Stir together salsa, juices, yogurt, salt, and mustard.
Pour over chicken; cover and refrigerate for 30 to 45 minutes.
Remove chicken and reserve marinade.
Broil in pan 5 to 6 inches from heat for 10 minutes.
Turn chicken over and and brush with reserved marinade mixture.
Broil for 15 minutes more.

CHICKEN A LA MEXICANA

Chicken a La Mexicana image

A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.

Provided by La Marz

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts
2 tomatoes (chopped)
1 -2 jalapeno (seeded & chopped)
1/2 white onion (chopped or diced)
2 garlic cloves (chopped)
2 teaspoons olive oil
2 teaspoons chili powder
2 teaspoons fresh cilantro (finely chopped)
salt & pepper, to taste

Steps:

Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
When all the flavors are combined, serve with Spanish rice & warm tortillas.

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

CHICKEN MEXICANO-VIVA ZAPATA!

Chicken Mexicano-Viva Zapata! image

Yield serves 6

Number Of Ingredients 10

Ingredients

2 2/3 cups shredded cooked chicken
One 4-ounce can chopped green chilies
2 tablespoons canned sliced jalapeño peppers
2 cups grated longhorn or Monterey Jack cheese
One 10-ounce can enchilada sauce
One 10 3/4-ounce can cream of chicken soup
1/2 cup evaporated milk
1/2 cup low-fat milk
3 cups cooked brown rice
Chopped fresh cilantro, to garnish

Steps:

Preheat the oven to 350 degrees. Combine the chicken, green chilies, jalapeño peppers, and cheese in an ovenproof 2-quart glass casserole. Add the enchilada sauce, soup, evaporated milk, and milk. Mix well. Bake for about 20 minutes, until hot and bubbly. Put 1/2 cup brown rice in each of 6 large, shallow bowls, ladle 1 cup of the chicken casserole on top, and garnish with a sprinkling of cilantro.

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