Crispy Baked Salsa Chicken

Crispy Santa Fe Chicken

This is one of the Kraft/Sam’s recipes and it’s delicious. (the original recipe can be found here, this is my slight adaptation of it) I think, that it may be mine and Nathan’s favorite recipe from this project.  It’s simple, delicious and filling.  The combination of crunchy, salty crackers, spicy, fresh salsa and gooey cheese with moist chicken.. it is absolutely tonguegasmic.

  • 2 boneless skinless chicken breasts, cut in half
  • 1 egg, beaten
  • 1 pkg Saltines, crushed
  • Cumin
  • Rachel’s Simple Seasoning
  • 2 Tbsp butter, melted
  • 1 C salsa
  • 1 C Mexican Blend Shredded Cheese
  1. Heat oven to 425
  2. Put the crackers into a bag, crush them and add a couple dashes of cumin and RSS.  Shake the bag to mix.
  3. Cut, chicken in half, tenderize it a bit and then dip it in the egg.
  4. Coat both sides in the cracker crumbs and place in a 9X13 baking dish that has been sprayed with your choice of cooking spray.  Drizzle the breasts with butter and bake about 18 minutes.
  5. Top each breast with 1/4 C salsa and cheese, bake about 5 more minutes and serve.

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Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice

cumin-chicken-with-tomatillo-sauce-and-chipotle-rice

Tonguegasmic is truly the only word that describe this dish. Spicy, smoky, savory, fresh, aromatic, flavorful, bursting… I could go on and on. I had another dish set to share for today’s Mouthwatering Monday post and then I made this and since I had to restrain myself from Scooby Doo licking of my plate, this dish.. trumped the other.

    Cumin Garlic Chicken with Tomatillo Sauce and Chipotle Rice

  • 1/4 C olive oil (divided)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 5 garlic cloves, finely chopped
  • 4 boneless skinless chicken breasts
  • 1/2 pound tomatillos
  • 1/2 C fat free chicken broth
  • 1/4 C cilantro leaves (just remove the stems and don’t pack them in)
  • Juice of two limes (roughly 3 Tbsp)
  • 1/2 tsp sugar
  • Dash salt
  • 3 garlic cloves, chopped
  • 1/4 C chopped onion
  • 1 jalapeno pepper (seeded if you can’t handle the heat), chopped
  1. Combine olive oil, cumin, black pepper and garlic cloves with the chicken in a large plastic baggie. Massage the baggie to make sure that the seasonings cover the chicken. Marinate for 30 minutes or more.
  2. Remove the husks and stems from the tomatillos and combine them with 1/2 C chicken broth in a small saucepan over medium-high heat. Cover and cook for 9 minutes. Drain and leave the tomatillos to cool slightly.
  3. Combine the tomatillos, cilantro, green onions, 2 Tbsp lime juice, sugar, salt, garlic and jalapenos. Place them in a food processor (or, if like me you don’t have a food processor, place them in a blender) and process until smooth.
  4. Remove the chicken from the bag and place in a skillet over medium high heat. Cook about 9 minutes per side or until cooked through (this will vary depending upon thickness)
  5. * start making the rice when you place the chicken in the pan

Chipotle Rice

  • 1 C long grain rice
  • 2 C fat free broth (chicken or vegetable)
  • 1/2 C chopped green onions
  • 1 Tbsp sour cream
  • 2 chipotles in adobo sauce, chopped plus 1 tsp sauce
  • 1/4 C chopped onion
  • 1 Tbsp butter (or olive oil)
  1. Add butter (olive oil) in a skillet over medium high heat and when it has browned, add onion, garlic and uncooked rice. Stir until fragrant and caramelization just begins. Remove from heat and add with chicken broth in a sauce pan. Bring to a boil and then cover and simmer for 15 minutes.
  2. Remove cover and add green onions, a squeeze of lime juice and chipotles and adobo sauce. Stir and simmer another minute or two.
  3. Remove from heat, stir in sour cream and keep covered until ready to serve.

Spoon the rice onto a plate, top with the chicken and then generously cover with the tomatillo sauce.

Y’all are gonna thank me for this dish.

Promise.

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Penne Vodka with Chicken

penne-collage

I’ve been taunting y’all for two weeks now with pictures and tweets about this delight.
Put on your drool bib and rev up your printers because this tonguegasmic delight is printworthy. Simply put, it’s creamy, spicy and just yum.
It also had me going to the liquor store for the first time in 5 or so years. WE drink beer and wine, y’know.. the stuff you buy at your local HEB. Vodka, cannot be purchased at my local HEB. So I ventured past the ‘Must Be 21 To Enter’ Sign, only to be greeted by a 7 year old behind the counter and a teenager doing inventory. ummmmmmmmmmmm. TABC what?

vodka-penne1

  • 4 cloves garlic, minced
  • 1 lg. shallot, minced
  • 1/2 a large yellow onion, minced
  • 3 Tbsp. olive oil
  • 1 14.5 oz can whole peeled tomatoes
  • 3 fresh tomatoes, chopped
  • 2 tsp. crushed red pepper flakes
  • 3/4 to 1  C. heavy cream
  • 1/2 C. vodka
  • Fresh Spinach leaves, a couple of handfuls to liking
  • 2 C sliced fresh mushrooms
  • *flour or cornstarch might be necessary for thickening purposes
  • 3 chicken breasts, grilled or sauteed in vodka and garlic, thinly sliced.
  • 1 box Barilla Pasta Plus (penne or rigatoni) cooked as instructed on box
  1. In a pan over medium high heat, sautee garlic, shallot, mushrooms and onion in olive oil for about 5 minutes.
  2. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 8 to 10 minutes.
  3. Stir in heavy cream and vodka, blend lightly.
  4. Allow to bubble and simmer, stirring frequently, allow to cook for 8 to 12 minutes. If the sauce isn’t as thick as you would like, gradually add in flour or cornstarch.
  5. Right before serving, toss in spinach leaves to soften.
  6. Keep heated until serving.

Serve over pasta with fresh 4 cheese garlic bread and a crisp green salad.
I recommend tossing the sliced chicken, pasta and sauce together and then serving

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