Texmexchickencutlets Recipes

MEXICAN CHICKEN CUTLETS

Mexican Chicken Cutlets image

These are very nice with a side of spanish rice and some sliced tomatoes and avocados. We sometimes have them on toasted buns with monterey jack cheese for really good sandwich.

Provided by Sandy in Oklahoma

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, small
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1 tablespoon vegetable oil
1/3 cup mayonnaise
3/4 teaspoon lime zest
2 tablespoons chunky salsa
1/8 teaspoon fresh ground pepper

Steps:

Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
Combine mayonnaise, lime peel, salsa and pepper.
Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.

Nutrition Facts : Calories 240.2, Fat 11.5, SaturatedFat 1.8, Cholesterol 73.5, Sodium 414.2, Carbohydrate 5.5, Fiber 0.3, Sugar 1.5, Protein 27.6

TEX MEX CHICKEN CUTLETS

Tex Mex Chicken Cutlets image

A quick and easy dinner, great for the summer does not heat up your kitchen. This is not a very spicy dinner if you like it spicy feel free to change the spices. Also if you use a thick chicken breast you will need to pound it or adjust the cooking time.

Provided by Pumpkie

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons flour
4 boneless skinless chicken breasts, about 1 1/2 pounds total, not to thick
1/2 teaspoon ground cumin
1 cup chicken broth, low sodium or regular
1 teaspoon red wine vinegar
1 cup bottled medium salsa or 1 cup hot hot depending on personal taste salsa
1 (10 ounce) package frozen corn, thawed
1 cup instant rice

Steps:

Heat the oil in a large non stick skillet over medium high heat. Add onion and garlic, saute, stirring occasionally for about 2 minutes or until softened.
Place flour on a plate. Place chicken in flour to coat each side, patting off excess. Add to skillet, saute for 2 minutes per side or until lightly golden. Add cumin, chicken broth, vinegar, salsa and corn. Cook for about 4 minutes. The chicken should almost be done unless your using a thick boneless breast then you will have to adjust your cooking time. Remove from heat. Stir rice into liquid. Cover and let stand 8-10 minutes or until the rice is tender. Serve with extra salsa and sour cream if desired.

Nutrition Facts : Calories 364.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 68.4, Sodium 661.8, Carbohydrate 44, Fiber 3.6, Sugar 3, Protein 34.2

TEX MEX CHICKEN

Tex Mex Chicken image

Make and share this Tex Mex Chicken recipe from Food.com.

Provided by Rita1652

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise
1 -2 chipotle chile in adobo, minced
1/4 cup grated cheddar cheese
4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
4 teaspoons Italian seasoned breadcrumbs
1 cup salsa

Steps:

Preheat oven to 425°F
In medium bowl, combine mayonnaise, pepper, and cheese. On a lightly oiled baking sheet, arrange chicken. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked. Serve each breast topped with with salsa on a bed of rice.

Nutrition Facts : Calories 299.7, Fat 13.8, SaturatedFat 3.4, Cholesterol 83.5, Sodium 761.2, Carbohydrate 12.8, Fiber 1.2, Sugar 4, Protein 30.6

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