South Of The Border Chicken Recipes
SOUTH OF THE BORDER CHICKEN
This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.
Provided by iewe7726
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
- Spread the rice in a greased 9x9 pan.
- Top with peppers and chicken.
- Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
- Bake 350 degrees for 25-30 minute.
SOUTH OF THE BORDER CHICKEN
This one-skillet dinner features chicken simmered in a tasty sauce made with Campbell's® Condensed Broccoli-Cheese Soup, served over rice and topped with Pace® Chunky Salsa, sour cream and slice avocado.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in skillet. Add chicken and cook until browned.
- Add soup and milk and heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice. Top with salsa, sour cream and avocado.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 59.1 g, Cholesterol 79.5 mg, Fat 18.1 g, Fiber 4.1 g, Protein 30.4 g, SaturatedFat 6.9 g, Sodium 824.7 mg, Sugar 3.9 g
CHICKEN - SOUTH OF THE BORDER
I found this recipe in an issue of Good Housekeeping back in the early 80's,when Southwestern/Mexican recipes were hard to come by - at least here in Wisconsin . It's like a Southwestern version of Chicken Parmesan. I used to use Pace Picante on it, but you can adjust it with any salsa or heat level you prefer. I also added the green chiles because I love them! Also would accompany this chicken with home-made Mexican rice, and a picante-based vegetable "stew."
Provided by HEP MEP
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breast halves to 1/2 inch thickness.
- Combine flour and seasonings in a medium bwl.
- Lightly beat eggs.
- Measure cornmeal into a shallow bowl.
- Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
- Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
- Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
- Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
SOUTH-OF-THE-BORDER CHICKEN SALAD WITH TEQUILA LIME DRESSING
Add a burst of color to your table with this fresh main-dish that's topped with homemade tequila lime salad dressing. For a simple garnish sprinkle salad with lightly crushed tortilla chips.-Annette Hottenstein, Cockeysville, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Add romaine to a large salad bowl. Top with remaining salad ingredients. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat.
Nutrition Facts : Calories 404 calories, Fat 21g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges
SOUTH OF THE BORDER CHICKEN SOUP
This is a very quick and easy chicken soup recipe to make and very savory as well.
Provided by CORWYNN DARKHOLME
Categories Chicken Soup
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large stock pot; add tortilla strips and fry, stirring until golden. Once golden remove tortillas and place on paper towel, lined plate. Try absorbing as much oil as possible.
- Place onion and bell pepper into stock pot, over medium heat, and cook until soft.
- Add garlic, stir in flour and gradually stir in chicken broth.
- Add cooked chicken, frozen vegetables and chili powder and cook until thickened.
- Sprinkle with tortilla strips before serving.
Nutrition Facts : Calories 234.7 calories, Carbohydrate 20.1 g, Cholesterol 38.3 mg, Fat 9.9 g, Fiber 3.9 g, Protein 16.8 g, SaturatedFat 1.5 g, Sodium 686.5 mg, Sugar 1.8 g
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