SALSA CHICKEN
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Provided by Faye
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g
CINNAMON CHICKEN
Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!
Provided by OAKBORN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g
CINNAMON SALSA CHICKEN
This is my all time favorite chicken recipe. It has an exotic flavor from simple ingredients around the house. Everyone I serve it to, loves it. Original recipe won the Pillsbury Bake-Off, but I've tweaked here and there. You can tweak it also: use chicken thighs instead of breasts, vary the degree of the salsa, etc. It's best served over couscous.
Provided by MarylandersKnowCrabs
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet over med-high heat. Add almonds and cook to brown. Remove and reserve them for later.
- Add chicken to skillet and brown on each side (about 5-6 minutes). Add the garlic in during the last minute of the cooking.
- In bowl, combine salsa and all remaining ingredients; mix well.
- In baking dish, pour 1/2 salsa mixture into bottom. Layer the chicken and garlic evenly over the mixture. Pour the rest of the salsa over the chicken.
- Cover with foil and bake in pre-heated oven at 350°F for 20 minutes (or until chicken is cooked throughout).
- Sprinkle chicken with browned almonds and serve over cooked couscous.
APPLE SALSA WITH CINNAMON CHIPS
Both my husband and I were raised on farms, and we prefer home cooking to eating out. That works out fine since I love trying new recipes! I've served this apple salsa as an appetizer and a snack. Plus, it's sweet enough to be a dessert. It's easy to transport besides. -Carolyn Brinkmeyer, Golden, Colorado
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 cups salsa.
Number Of Ingredients 12
Steps:
- In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoons; squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. , For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into eight wedges. Place in a single layer on ungreased baking sheets. , Bake at 400° for 6-8 minutes or until lightly browned. Cool. Serve with salsa.
Nutrition Facts : Calories 121 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 126mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
PEACHY SALSA CHICKEN
Make and share this Peachy Salsa Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chicken cubes with chili powder and cumin.
- Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, stirring occasionally until browned on all sides.
- Add salsa and peach preserves. Reduce heat to low; cover and simmer 15-20 minutes.
- Sprinkle with cilantro and serve.
CRANBERRY SALSA CHICKEN
I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy". -Amy VanGuilder Dik of Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute chicken in oil until browned on both sides. , In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a thermometer reads 170°. Serve with couscous. Sprinkle with almonds.
Nutrition Facts : Calories 428 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 589mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 8g fiber), Protein 27g protein.
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CINNAMON STEWED CHICKEN (CAT CORA)
Make and share this Cinnamon Stewed Chicken (Cat Cora) recipe from Food.com.
Provided by DrGaellon
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
- Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
- Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
- When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
- Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.
CINNAMON CHICKEN
Every time I hear the words "Cinnamon Chicken" I am reminded of the tv series Little House on the Prairie and the famous episode where Nellie asks Laura to help her cook Almanzo's favorite meal. Laura is jealous of Nellie and replaces the cinnamon with tons of black pepper. Anyway, here is a recipe I clipped from a magazine a long time ago that brings the image of what that dish might have tasted like(if Laura had not tampered with it lol). This was adapted from a magazine clipping.
Provided by HeatherFeather
Categories Poultry
Time P1DT1h
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine juice, honey, lemon juice, garlic, seasonings in a large ziptop container.
- Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for 8 hours or overnight.
- Heat oven to 350°F and have ready a large roasting pan, 9" x 13".
- Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
- Pour marinade into a small saucepan and bring to a boil, reduce heat to medium and boil until it has reduced to 1 cup and has begun to thicken (about 10-15 minutes).
- Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, lowering heat if needed to prevent from charring- you want the chicken to be evenly browned, but not fully cooked yet.
- Place chicken in the roasting pan and pour the reduced marinade on top.
- Bake 30-55 minutes, or until chicken is fully cooked and no no longer pink (will vary based on the chicken pieces you use).
- Skim fat from the pan juices and serve juices as a dipping sauce if you like.
- Garnish with lemon wedges.
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