San Antonio Chicken Recipes

SAN ANTONIO BARBECUE CHICKEN

Steps:

• Put lemon juice, bbq sauce and taco seasoning in ziploc bag, seal bag and shake to combine.
• Put chicken in bag and seal.
• Place in refrigerator to marinade 2 hours.
• Pull chicken out of bag and bake or grill until fully cooked.

SAN ANTONIO CHICKEN

Steps:

• Melt butter in frying pan, add onion and saute until just turning brown.
• Add chicken and saute on both sides until just turning brown.
• Add a can of green enchilada sauce, cover and put in a 350 degree oven.
• Bake about 30 minutes or until done.
• Sprinkle with grated cheese, let melt and serve.

SAN ANTONIO CHICKEN

Steps:

• Heat oil in pan. Cook chicken for 7-8 min over medium heat. Rinse & drain beans. Combine picante, beans, corn & red pepper. Add ingredients to pan after chicken is cooked. serve over rice

SANDY'S CHICKEN SALTIMBOCCA

Steps:

• If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

SAN ANTONIO CHICKEN RECIPE

Steps:

• Boil 4-6 skinless/boneless chicken breasts until done. Drain and add ice cubes to cool to be able to handle. In 4.8qt Pyrex, add: one bunch of fresh broccoli florets; 1 cut up large Vidalia (or other sweet) onion; 1 large container of whole mushrooms, cleaned; 1 can of Hidden Valley American Style Bacon & Onion croutons (I can only find these at Wal-Mart, if you can't find these use garlic flavored croutons and a pkg of real bacon bits); shred chicken and add to dish; mix together and spread evenly; top with 4 c. of sharp grated cheddar cheese Cover with non-stick foil and bake in 350° preheated oven for 50 minutes. A lot of people ask me if you use any soup or other liquid with this recipe. The answer is no. The cheese melts down and kind of coagulates the entire dish and it's plenty moist. In fact you really don't need another side dish. This one has everything.