Picanteranchchicken Recipes

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PICANTE CHICKEN



Picante Chicken image

Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.

Provided by Joyce

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 2

Number Of Ingredients 2

2 skinless, boneless chicken breasts
1 cup picante sauce

Steps:

  • Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g

CHICKEN PICANTE



Chicken Picante image

My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (4 ounces each)
1 jar (16 ounces) picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice, optional

Steps:

  • Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.

GRILLED PICANTE BBQ CHICKEN



Grilled Picante BBQ Chicken image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 3

3/4 cup Pace® Picante Sauce
1/4 cup barbecue sauce
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

Steps:

  • Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling.
  • Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture.
  • Serve the chicken with the reserved picante sauce mixture.
  • Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets.

THE BEST CHICKEN PICCATA



The Best Chicken Piccata image

We love this recipe because the chicken breasts, which can often be dry and tasteless, come out so moist and tender. What's our secret? Seasoning the chicken with salt and pepper 1 hour before cooking ensures that they stay juicy. First the salt draws some moisture from the meat, but then the meat re-absorbs the salty liquid, leading to perfectly seasoned cutlets. And that bright lemony butter sauce? There is enough to serve with the chicken plus a side of pasta or crusty bread.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped

Steps:

  • Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
  • Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
  • Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
  • Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

PICANTE MARINATED CHICKEN



Picante Marinated Chicken image

This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.

Provided by LILQUIZ

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 6

Number Of Ingredients 5

½ cup picante sauce
¼ cup Dijon-style prepared mustard
2 tablespoons lemon juice
6 skinless, boneless chicken breast halves
2 tablespoons olive oil

Steps:

  • In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
  • Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.

Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g

EASY PICANTE CHICKEN



Easy Picante Chicken image

Here's an easy and yummy chicken recipe - experiment with different flavors of salsa to see what you like best (I found that raspberry salsa was quite tasty)!

Provided by bunkie68

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3/4 cup sour cream
3/4 cup salsa
1 cup mozzarella cheese, shredded
pepper, to taste
salt, to taste

Steps:

  • Preheat oven to 375 degrees.
  • Place thawed chicken in greased 9" x 13" baking dish and lightly salt/pepper, if desired.
  • Bake chicken for 30 minutes and remove.
  • Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken).
  • Spread salsa over chicken.
  • Bake another 10-15 minutes.
  • After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute.
  • (I found that the cheese browns nicely if you run it under the broiler for a short time.).

PICANTE-DIJON GRILLED CHICKEN



Picante-Dijon Grilled Chicken image

We love to barbecue so much that we do it all year long. This recipe is one of my favorites because it has few ingredients and, since it doesn't need marinating, can be prepared for the grill in just minutes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 4

8 boneless skinless chicken breast halves (6 to 7 ounces each)
1-1/2 cups picante sauce
2 tablespoons Dijon mustard
1/4 cup packed brown sugar

Steps:

  • Flatten chicken breasts to about 1/2-in. thickness; set aside. In a small bowl, combine picante sauce, mustard and sugar., Place chicken over medium-hot heat; brush generously with sauce. Grill about 6-8 minutes per side or until chicken is tender and no longer pink, brushing occasionally with remaining sauce.

Nutrition Facts : Calories 227 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 504mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

EASY CHICKEN PICCATA RECIPE BY TASTY



Easy Chicken Piccata Recipe by Tasty image

Here's what you need: large, boneless, skinless chicken breast, salt, pepper, flour, butter, chicken broth, lemon, caper

Provided by Tasty

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

1 large, boneless, skinless chicken breast
salt, to taste
pepper, to taste
flour, as needed
3 tablespoons butter
½ cup chicken broth
1 lemon, Juiced
2 tablespoons caper

Steps:

  • Butterfly the chicken breast and pound it thin. Salt and pepper to taste.
  • Dredge each piece in flour, shaking off the excess.
  • In a skillet over high heat, melt three Tbsp. butter, and brown the chicken, the browner and crispier the better, 3-5 minutes on each side.
  • Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers.
  • Boil until the sauce reduces by ⅓, and return the chicken to the skillet.
  • Spoon sauce over the chicken several times.
  • Serve immediately, with the remaining sauce poured over the chicken.
  • Enjoy!

Nutrition Facts : Calories 488 calories, Carbohydrate 20 grams, Fat 34 grams, Fiber 2 grams, Protein 24 grams, Sugar 4 grams

CREAMY CHICKEN PICCATA RECIPE BY TASTY



Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

  • Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
  • Cut each breast in half lengthwise so you have 4 pieces of chicken.
  • Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
  • Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour the white wine into the pan and cook until reduced by half, about 1 minute.
  • Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
  • Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
  • Stir in the cream, then return the chicken to the pan.
  • Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
  • Serve the chicken and sauce over angel hair pasta.
  • Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

PICANTE RANCH CHICKEN



Picante Ranch Chicken image

Make and share this Picante Ranch Chicken recipe from Food.com.

Provided by BadJuuJuu

Categories     Chicken

Time 3h15m

Yield 6 cups, 5 serving(s)

Number Of Ingredients 4

3 boneless skinless chicken breasts, cut into bite size pieces
1 -1 1/2 cup picante sauce (I always use Pace)
1 -1 1/2 cup ranch dressing
1/2 cup cheddar cheese

Steps:

  • Place chicken in crockpot. Pour picante sauce and ranch dressing over chicken. Cook on high for 3 hours. Serve over hot rice, sprinkle with cheese.

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