Chicken Salna Recipes
SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI SALAD
Provided by Antonia Lofaso Bio and Recipes
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the chicken: Preheat a convection oven to 450 degrees F or a conventional oven to 475 degrees F.
- Preheat a large cast-iron pan over high heat.
- Meanwhile, sprinkle the chicken on a sheet pan with the salt and pepper, then toss with the cooking oil in a large bowl. Add to the hot cast-iron pan skin-side down and allow to sear until the chicken juices start to rise, 3 to 5 minutes. Add the thyme to the pan and start to baste the chicken with any rendered chicken fat. Let this sit on the stovetop until a deep golden brown has been reached, about 12 minutes, before transferring to the oven, still skin-side down. Roast for 25 minutes and remove to rest.
- For the garlic purée: Add the garlic to a small pot and cover with water. Allow to come to a boil, then drain. Put the garlic, cream and salt to taste in a medium pot and simmer on medium heat for 25 minutes. Purée with the Parmesan and pine nuts and reserve.
- For the salad: Add the parsley, tarragon, chives, zucchini and Parmesan to a bowl. Season with salt, then toss with the lemon juice.
- Spread the garlic purée on the bottom of a large platter. Top with the chicken, crispy skin-side up, and top with the zucchini salad.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 1075, Fat 86g, SaturatedFat 36g, Carbohydrate 26g, Fiber 3g, Sugar 4g, Protein 53g, Cholesterol 337mg, Sodium 961mg
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