Pvws Southwest Chicken Flowers Recipes

SOUTHWEST CHICKEN AND BACON WRAPS

Steps:

• In a gallon-sized freezer bag or container, add the chicken to the Southwest Chicken Marinade. (Freezing instructions begin here.) Seal and marinate in the refrigerator for 2-24 hours.
• Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done. Chicken is done when it registers 165°F internally or has no more pink inside. Let chicken rest on a cutting board and then dice into bite-sized pieces. (See other ways to cook your chicken in notes below.)
• To each tortilla, add some grilled chicken, bacon pieces, 2 tablespoons shredded cheese, shredded lettuce, diced tomatoes, and 2 tablespoons Creamy Southwest Ranch Sauce. Roll up like a burrito. Serve more Creamy Southwest Ranch Sauce on the side for dipping, if desired.
• uncooked chicken in the Southwest Chicken Marinade
• cooked bacon pieces
• shredded cheese
• tortillas (Here are tips for freezing tortillas.)
• Preheat oven to 400°F. Place chicken breasts in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
• Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That's all it takes to get it done, otherwise you'll overcook and dry it out.
• Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, double the marinade and broth amount.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)

PVW'S SOUTHWEST CHICKEN FLOWERS

Steps:

• Pre-heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray.
• In a bowl combine mascarpone, egg white, minced garlic, splenda, chili powder, 1/2 teaspoon salt, & hot sauce mix well.
• In the same bowl add chicken and sundried tomatoes. Mix until chicken and tomatoes are coated. Set aside in the fridge.
• In a zip lock bag add Rice Krispies, seal the bag; with a rolling pin or a large hard glass, crunch the Rice Krispies until ground up similar to bread crumbs.
• To the zip lock bag add garlic powder, dried parsley, & 1/4 teaspoon salt mix well with spoon or close the bag and shake until well blended. Set aside.
• In prepared muffin pan layer one square of the Phyllo Sheet in each muffin cup. Spray with cooking spray, then add another layer of the Phyllo Sheet squares, and spray again. Repeat until all of the Phyllo Sheet squares are in each of the muffin cups. Make sure to press against the sides with each layers so you have plenty of room for your filling. It's okay to have the corners of the dough sticking up. It makes them look more like flowers.
• Place a small amount of chicken mixture in each cup until all cups have been filled.
• Melt 2 Tablespoons of butter and add to your prepared Rice Krispies in the zip lock bag. Using a fork or spoon mix the butter with the krispies until well moistened. You can use a separate bowl for this step if you prefer but I like to save on doing extra dishes. When the krispies are moist crumbles spoon over chicken.
• Place in the preheated oven and bake for 25-30 minutes or until cooked through.
• When finished allow the Chicken Flowers to cool for about 5-10 minutes. Using a fork gently pull the Chicken Flowers out of the muffin pan. Plate and serve!

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.