How To make Mexicali Chicken Breasts
4 Chicken breasts, split
4 Eggs
1/4 c Bottled taco sauce
1/2 ts Salt
2 c Fine dry bread crumbs
2 ts Chili powder
2 ts Ground cumin
1 ts Garlic powder
1 ts Dried whole oregano,
-crumbled 1/4 c Butter or margarine, melted
Shredded Iceburg lettuce Shredded Longhorn or Cheddar -cheese Tomato wedges Dairy sour cream Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. Combine bread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well. Arrange in a single layer in a large jelly-roll pan; drizzle with melted butter. Bake in a 375 F oven for 35 minutes until crisp and tender. To serve, pile shredded lettuce on a large serving platter. Arrange the baked chicken on top. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature. Makes 8 servings. [Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters.
How To make Mexicali Chicken Breasts's Videos
MexiCali Chicken
MexiCali Chicken
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MexiCali Chicken
Ingredients:
4 boneless skinless chicken breasts
1 onion chopped
1 can cream of chicken soup
1 can diced tomatoes
1 small can green chillies
1 can chicken broth
½ tsp salt
8 oz. thin spaghetti
Mexican shredded 3 cheese blend for topping
Directions:
Layer onions, chicken breasts, soup, tomatoes and green chillies in crockpot.
Add salt and chicken broth
Cook on low for 6 to 8 hours
Cook spaghetti according to package directions
Serve the chicken and the soup mixture on a bed of spaghetti
Sprinkle some cheese on the top
Mexicali Chicken Stack Ups recipe
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You can view and print the full ChefMD® recipe for Mexicali Chicken Skillet at: You can also receive Dr. La Puma's .
Play around with butterflied chicken breast and healthy toppings to make this quick and healthy bunless burger stack. Pair it with this zingy mango salsa for .
Gluten Free Chicken Mexicali !
Gluten Free Chicken Mexicali !
Mexicali Chicken Skillet - ChefMD® Healthy Recipe
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Mexican Chicken Casserole Recipe #mexicancasserole
If you love Mexican Food then you will love Mexican Chicken Casserole. Here are the INGREDIENTS. :) 3 Cups Crushed Corn Chips, 1 Can black beans, 2 Cups Chopped Chicken Cooked, 1 Tsp Cumin, 2 Cans cream of Mushroom or Chicken, 1 Can Diced Tomatoes, 2 Cups Jack Cheese, 2 Cups Cheddar Cheese, 1 Onion, Jalapenos, Cilantro. #casserole
Pollo Asado Mariposa - Spatchcock Chicken - Pit boss Austin XL
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Pollo Asado Mariposa – Mexican Spatchcock Chicken
4 oz Anchiote Paste
1 bunch of cilantro
3 roma tomatoes
½ onion
2-3 garlic cloves
2 serrano chiles
1 tsp dried oregano
½ cup white distilled vinegar
2 limes
2 - 3 tsp salt
2 whole chickens (butchered spatchcock)
Add all of your marinade ingredients and blend well in a blender. Take your chicken and apply the marinade inside the skin and outside. Coat well and rub in, you want the chicken to be covered in the marinade.
Let the chicken marinate for at least 4 hours, I like to let it sit for at least 24 hours.
Pollo Asado is traditionally grilled over Mesquite charcoal. Even though I smoke this starting off with lower temperatures and increased to have it done in less then 2 hours. You can cook this many ways, hot and fast or low and slow.
What ever method you choose, just ensure the internal temp is 165 degrees in the breast. That is the thicken part of the chicken and you want it really close to 165. You do not want a dry chicken breast, its best to check it and check it often that way you end right at 165 degrees.
Once done, cut into sections and serve with rice, beans, tortillas and salsa. Oh yeah, don’t forget the lemon!
Enjoy!
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