Brazilian Holiday Chicken Recipes

HOLIDAY CHICKEN

Steps:

• Melt butter in a 9x13 inch baking dish.
• Lay 4 chicken breasts, not in the baking dish, and top with 1/4 of the spinach and 1 oz of the cheese on each breast.
• Place another chicken breast on top of each one and press down.
• Mix together the flour, salt and nutmeg and then dip the breast"sandwiches" in the mixture, then in the eggs, and then in the cracker crumbs.
• Place in the baking dish and keep each sandwich from touching.
• Bake at 500 for 15 minutes, or until completely cooked.

BODACIOUS BRAZILIAN CHICKEN

Steps:

• Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
• Mix in everything else except the chicken and salsa.
• Drop in the chicken, reseal the bag, and refrigrate for a few hours.
• Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.
• Calories per serving: 205; Protein: 29 g; Carbs: 18 g; Fat: 2 g; Saturated fat: 0.5 g; Sodium: 726 mg; Fiber: 3 g.

BRAZILIAN HOLIDAY CHICKEN

Steps:

• Heat a large stew pot and add 1 teaspoon of oil. Add chicken cubes and cook one or two minutes just until the surface of the poultry is opaque. Add the onions, peppers and garlic and cook an additional 3 minutes.
• Add the tomato sauce, water, bay leaf, garlic powder, cumin and oregano to the pot and bring the stew to a light boil. Reduce the heat to a simmer and cook for 110 minutes uncovered.
• Season with salt and pepper. Add lemon juice and celery; cook until crisp tender, about 20 minutes.
• Remove bay leaf before serving.
• This goes nicely over a bowl of brown rice and a green leafy salad.