FRESH SALSA WITH CILANTRO & LIME
Fresh tomatoes, cilantro & lime create a bright, quick, restaurant salsa without a food processor!
Provided by Stacey | SouthernDiscourse.com
Categories Appetizer
Number Of Ingredients 10
Steps:
- Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
- Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
- Add vinegar, garlic, chili powder and 2 tsp of salt and sugar. Toss well. Taste to determine if another tsp of salt and/or sugar is needed.
- Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.
CILANTRO CHICKEN
Our family would eat Mexican food every day if we could, and this recipe is a favorite! Chicken breasts stay moist and tender topped with salsa, cilantro and cheese.-Juline Goelzer, Arroyo Grande, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the lime juice, oil and honey. Dip chicken in lime juice mixture, then coat with tortilla chips. Place in an ungreased 11x7-in. baking dish. , Bake, uncovered, at 350° for 25 minutes or until juices run clear. Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 332 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 695mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 26g protein.
CILANTRO SALSA
Steps:
- For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
- For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
- The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.
CILANTRO SALSA-VERDE CHICKEN
Make and share this Cilantro Salsa-Verde Chicken recipe from Food.com.
Provided by Denise
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Add chicken breasts and saute until golden brown.
- Add salsa verde, chicken broth and cilantro.
- Reduce heat to low and simmer for 3 to 5 minutes.
- Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Nutrition Facts : Calories 371.8, Fat 21.1, SaturatedFat 7.6, Cholesterol 108.1, Sodium 978.3, Carbohydrate 10.4, Fiber 1.1, Sugar 7.9, Protein 32
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
- While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
- When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
- To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA
A light and refreshing strawberry and jalapeno salsa with cilantro-lime marinated grilled chicken is perfect for summer as a nice light dinner with a refreshing drink. This recipe is flavorful and summery. Oh and trust me, if you serve this with mojitos, you'll thank me! Please like and share!
Provided by RecipesByRose.com
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
- Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
- Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
- Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.
Nutrition Facts : Calories 205 calories, Carbohydrate 13.2 g, Cholesterol 48.2 mg, Fat 9.1 g, Fiber 2.6 g, Protein 18.9 g, SaturatedFat 1.5 g, Sodium 129.1 mg, Sugar 8.5 g
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
JALAPEñO-CILANTRO SALSA
Categories Condiment/Spread Low Carb Quick & Easy Lime Summer Jalapeño Cilantro Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Char chilies over gas flame or in broiler until blackened on all sides. Place in paper bag and seal. Let stand 10 minutes. Peel, seed and finely chop chilies. Place chilies in small bowl. Mix in oil and cilantro. (Can be made 6 hours ahead. Cover and let stand at room temperature.) Mix lime juice into salsa. Season with salt and pepper.
CHICKEN BREASTS WITH CRANBERRY SALSA AND CILANTRO CREAM
Very fast and very easy, but oustanding flavor! The flavors of the cranberry salsa with the cilantro cream are a surprisingly good combination. One word of advice: the cilantro is a standout flavor in this dish, so if you don't like the herb, you may not like this one.
Provided by ciao4293
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl.
- Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice.
- Set aside.
- Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well.
- Set aside.
- Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin.
- Sprinkle chicken with salt and pepper.
- Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.
- Spoon cranberry salsa evenly into 4 serving plates.
- Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.
Nutrition Facts : Calories 353.4, Fat 10.3, SaturatedFat 3.6, Cholesterol 90.3, Sodium 265.2, Carbohydrate 35.1, Fiber 1.2, Sugar 33.2, Protein 30
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