How To make Pechugas Mision(Mission Style Chicken Breasts)
Chipotle Paste:
8 ounces dried chipotle chiles
6 cloves garlic peeled
1 cup corn oil
1 teaspoon salt
1 teaspoon pepper
:
Chicken Breasts 4 whole skinless boneless chicken breasts :
halved
1/4 cup vegetable oil
1 large white onion minced
2 cups sour cream
1/4 cup chipotle paste :
see recipe above
2 teaspoons bouillon powder
1 cup grated cheddar cheese
salt and pepper -- to taste
First, prepare chipotle paste. Soak chiles in water overnight. Drain, open and remove seeds and veins. In a blender process chiles, garlic, salt and pepper. Heat oil in a deep saucepan and fry mixture. Cook, stirring constantly, until thick (about 1 hour). Remove from heat.
Once chipotle paste is finished cooking, prepare chicken breasts. Heat oil in saucepan and saute onion. Season chicken breast with salt and pepper, fry on both sides. Mix sour cream and chipotle paste. Add mixture to saucepan. Add chicken bouillon powder and grated cheese. Cook for 10 minutes.
To serve, place chicken breast on plate, cover with sauce. Garnish with steamed vegetables and refried beans sprinkled with cotija or Parmesan cheese.
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Chicken Scaloppini – Publix Aprons® Cooking School Online.
We’re bringing some big flavor to your everyday boneless, skinless chicken breast. Follow along with expert Aprons Cooking School chef Jim to learn how to cook Chicken Scaloppini with Capers, Olives & Garlic Butter Sauce, a recipe you’ll be proud to bring to the table. Let’s talk Kitchen Fundamentals: Chicken.
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Lemon, for juice
Plugrá European Style Unsalted Butter
Boneless, skinless chicken breasts
Plastic wrap
Kosher salt
Fresh cracked pepper
Bertolli Pure Olive Oil
Gourmet Garden Garlic Stir-In Paste
Large shallot
White wine (or chicken broth)
Capers
Mezzetta Pitted Greek Kalamata Olives
Fresh Italian parsley
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
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In this episode, test cook Becky Hays shows host Julia Collin Davison how to make the ultimate Skillet-Roasted Chicken Breast with Harissa-Mint Carrots. Then, tasting expert Jack Bishop conducts a tasting of sriracha. Gadget critic Lisa McManus reveals her top picks for gadgets for a healthy lifestyle. Finally, test cook Dan Souza shows Bridget how to make a Brown Rice Bowl with Vegetables and Salmon at home.
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About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
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