Mexicanchickenoamc Recipes

CHICKEN MEXICANA

Chicken Mexicana image

This is a recipe that I've had for years. I'm not even sure now where I got it. It's fairly quick to put together and makes for a very satisfying meal.

Provided by Mary K. W.

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts
1/4 teaspoon garlic salt
2 tablespoons butter or 2 tablespoons margarine
1/2 cup green bell pepper, chopped
1/2 cup green onion, sliced
1 cup picante sauce
4 ounces cheese spread, diced
2 -3 cups rice, cooked (hot)
1/4 cup fresh cilantro, chopped

Steps:

Sprinkle chicken with garlic salt.
Heat butter in 10-inch skillet over medium heat. Add chicken; cook 5 minutes. Turn chicken.
Add onion and green pepper around edges of chicken. Cook 5 minutes or until chicken is tender and juices run clear.
Place rice on serving platter. Remove chicken from skillet and place over rice; keep warm.
Add picante sauce and cheese to skillet. Cook and stir until cheese is melted and sauce is hot.
Pour over chicken and rice; sprinkle with cilantro. Serve with additional picante sauce.

Nutrition Facts : Calories 639.4, Fat 14, SaturatedFat 8, Cholesterol 99.3, Sodium 970.8, Carbohydrate 85.7, Fiber 3.1, Sugar 2.7, Protein 39.8

MEXICAN CHICKEN- OAMC

Mexican Chicken- OAMC image

This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.

Provided by Munchkin Mama

Categories One Dish Meal

Time 30m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

2 cups onions, chopped
2 garlic cloves, minced (or more to taste)
2 tablespoons vegetable oil
4 cups water
2 cups Quaker quick barley (you can use regular barley- see note below)
2 (16 ounce) cans chopped tomatoes, undrained
2 (16 ounce) cans tomato sauce
3 cups chicken broth
2 (16 ounce) cans whole kernel corn, drained
6 cups cooked chicken (chopped or shredded)
2 tablespoons chili powder
1 teaspoon cumin

Steps:

In a large Dutch oven, cook the onion and garlic in oil until tender.
Add in all ingredients (including spices) except for chicken. Bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3

MAKE-AHEAD MEXICAN CHICKEN (OAMC)

Make-Ahead Mexican Chicken (Oamc) image

This recipe is from a Pampered Chef party photocopy. I have always read and heard that it is not best practice to cook chicken in the juice that it marinates in, but I did for this recipe, and I'm still alive. It is not ABSOLUTELY necessary to freeze the chicken after combining all the ingredients in the bag - in fact, for my experience, I just took out frozen chicken breasts and defrosted the chicken in the sauce (in the fridge) and made it the very next night. The freezing part is just an option for busy people to have a convenient ready-made meal waiting in the freezer. I served this with cornbread and steamed veggies, but fiesta-style rice might be nice as well.

Provided by Greeny4444

Categories Chicken Breast

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs boneless skinless chicken breasts (fresh or frozen)
1/2 cup onion, finely chopped
3 garlic cloves, minced
1 (16 ounce) jar salsa (customize heat to your liking)
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated

Steps:

Write "Mexican Chicken - 400 degrees F for 45 min, then melt cheese on top" on the outside of a Ziploc bag.
Place the chicken in a freezer bag.
Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
When you are ready to make the chicken, defrost the chicken in the refrigerator for 24 hours (this also marinates the chicken in the salsa).
Preheat the oven to 400 degrees F (as you have written on your bag, so you wouldn't forget!).
Lightly spray a 9x13 pan with cooking spray. Place the chicken in pan, and pour the sauce over the chicken.
Bake, uncovered, for 45 minutes.
Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts (the broiler would be a good alternative for this step too).

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