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TEQUILA LIME CHICKEN RUMORED FROM APPLEBEES

Ingredients:

Marinade

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips

Directions:

Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for no more than 4 hours. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they’re done. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you’ll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.

Yield: 4 Servings

Categories: Chicken, Secret
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Chicken Breasts in Caper Cream Sauce

Ingredients

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

Directions

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Nutritional Information

Amount Per Serving  Calories: 313 | Total Fat: 21.2g | Cholesterol: 132mg

USA: Protein Bar

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Crusty Parmesan Chicken

Ingredients

2 cups dry bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic salt
1-1/2 teaspoons pepper
3/4 cup (1-1/2 sticks) unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
12 boneless skinless chicken breasts

Directions

Line a 9×13-inch baking dish with foil.  Mix the bread crumbs, Parmesan cheese, parsley, paprika, garlic salt and pepper in a bowl.  Melt the butter in a saucepan.  Stir in the Worcestershire sauce and dry mustard.  Dip the chicken in the butter mixture.  Roll in the crumb mixture until coated.  Arrange in the prepared baking dish.  Pour the remaining butter mixture over the chicken.  Bake at 350 degrees for 50 to 60 minutes or until the chicken is cooked through.

Note:  This recipe may also be prepared as an appetizer by cutting the chicken into strips and baking for about 30 minutes.  Serve with honey mustard sauce for dipping.  Makes about 36 appetizers.

Serves:  12

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CHICKEN KIEV

Ingredients:

4 large  chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley
toothpicks

Directions:

Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken up tight and seal it with tooth picks.
Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper, and garlic together. Dip chicken on the milk/ egg mixture, and roll it in the bread crumbs. Bake 15-20 minutes or until they are golden brown and firm to the touch.  Pull out toothpicks and serve.

Yield:  4 servings

Category: Chicken

Cute Images

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Grilled Chicken with Herbs

Ingredients

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup balsamic vinegar
salt and pepper to taste
1 1/2 pounds skinless, boneless chicken breasts

Directions

In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
Preheat grill to medium high heat OR set oven to broil.
Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Quotes for the Soul

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