Chicken Recipes - Recipes for Chicken Site Map 09/11/2005

Chicken Recipes - Recipes for Chicken Site Map 09/11/2005

Chicken Recipes

Chicken Recipes

Chicken Recipes
Chicken Recipes - Chicken Breasts Santa Fe

3 whole chicken breasts, split
14-oz. diced green chilies
1 (2 1/4-oz.) can chopped black olives
3/4 cup shredded cheddar cheese
3/4 cup Monterey Jack cheese
3 T. finely chopped onion
1/3 cup melted butter or margarine
1/4 tsp. chili powder
1/4 tsp. ground cumin
1 cup crushed tortilla chips
Sour Cream
Taco Sauce

Remove skin and bones from breasts. Pound each to 1/4-inch thickness.
Drain chilies and olives; combine with cheeses and onions. Divide into
6 equal portions. Place on portion down the center down the center of
each chicken breast. Roll chicken around filling, folding in ends and
secure with wooden picks. Combine butter, chili powder and cumin. Coat
rolls with with buttter mixture, then roll in crushed tortilla chips.
Arrange chicken rolls, seam down, in a shallow greased casserole dish.
Bake in 375º oven for 30 minutes or until no longer pink near the
center. Serve with sour cram and taco sauce or green chili sauce.

[ Chicken Recipes ] STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE

[ Chicken Recipes ] STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE



STUFFED CHICKEN ROLLS WITH MUSHROOM SAUCE

1 Tablespoon unsalted butter
8 oz. fresh whole mushrooms
1/2 cup unsalted cashews, toasted
1/4 cup finely chopped carrots
1/4 cup finely chopped onions
1/8 teaspoon pepper
2 whole boneless chicken breasts

Mushroom sauce:
1 1/2 Tablespoons unsalted butter
1/4 cup chopped onion
1 Tablespoon flour
3/4 cup milk
1 Tablespoon dry white wine
dash salt to taste

Preheat oven to 350° F. Lightly grease an 8 or 9-inch square pan.
Chop enough mushrooms to equal 1/3 cup. Slice remaining mushrooms,
reserve for sauce. In medium skillet, melt 1 tablespoon butter. Stir
in 1/3 cup chopped mushrooms, nuts, carrot, onion and pepper. Sauté
until vegetables are tender, about two minutes. Remove skin from
chicken breast, cut each in half. Pound each between waxed paper to
1/4 inch thickness. Place 1/4 of vegetable mixture on center of each
chicken piece, roll up and secure with toothpick. Lightly brown each
roll in nonstick skillet, place in prepared pan. Bake uncovered at
350° F for 35 to 40 minutes. Serve with mushroom sauce.

Mushroom Sauce: In medium skillet, melt butter. Sauté sliced
mushrooms and onions about one minute. Stir in flour, cook 30
seconds. Stir in milk. Add wine and salt; cook stirring constantly,
until thickened and bubbling.

Yields: 4 servings