How To make Radiant Chicken Bake
3/4 c Flour, seasoned with salt
- and pepper x 6-8 chicken breasts and/or - legs x Oil for frying 1 cn (4oz) Ortega Whole Green
- Chiles 3 Carrots, sliced
2 tb Chopped fresh parsley
1 md Onion, thinly sliced
x Dash garlic salt 1/2 ts Oregano
2 Stalks celery, coarsely
- chopped 2 cn (6oz., each) Snap-E-Tom
- Tomato Cocktail (or 1 10oz - can) x Lemon slices Lightly flour chicken pieces and brown in hot oil in skillet. Remove chicken to oven casserole dish. Slice chiles into strips and lay on top of chicken pieces. Combine carrot slices, parsley, onion, garlic salt, oregano, celery and Snap-E-Tom; pour this mixture on top of chicken and chiles. Place lemon slices on top of seasoned chicken. Bake in preheated oven (350 degree) for 1 hour, or until tender. Baste chicken with vegetable/Snap-E-Tom sauce during cooking. Source: 'The Original Mexicans' by Heublein, Inc. 1972 Posted by : Robert Bass Recipe courtesy of: Robert Bass, 07 Jan 93 09:14:00 From: Cooking Echo
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Radiant Chicken Bake - Kitchen Cat
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★ Kitchen Cat ★ Radiant Chicken Bake Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3 : Carrots, Sliced
x : Lemon Slices
x : 6-8 Chicken Breasts And/or
1 cn : (4oz) Ortega Whole Green
2 tb : Chopped Fresh Parsley
1 md : Onion, Thinly Sliced
2 : Stalks Celery, Coarsely
2 cn : (6oz., Each) Snap-e-tom
3/4 c : Flour, Seasoned With Salt
x : Dash Garlic Salt
x : Oil for Frying
1/2 ts : Oregano
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