Text 4557, 97 rader
Skriven 2010-12-04 23:14:00 av JIM WELLER (1:123/140)
Ärende: bird 18
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Breasts with Sour Cream and Jalapenos
 Categories: Chicken, Tex-Mex, Chilies, Grill, Cheese
      Yield: 8 Servings
 
      1    Fresh jalapeno or
      2    Canned ones
    1/4 lb Monterey jack cheese
      2 tb Cilantro, chopped
    1/2 c  Sour cream
      4    Whole breasts, boned,
           -skinned
           Freshly ground pepper
      1 tb Butter, melted butter
      1 tb Vegetable oil
 
  Pound chicken breast to 1/4 to 1/2 inch thickness.
  
  If using fresh jalapeno, wash and pat dry; seed and remove ribs, if
  desired. If using canned green chilies: rinse, seed and pat dry. Chop
  chilies.
  
  Shred enough cheese to measure 1/4 cup. In small bowl, combine
  cheese with chilies, chopped cilantro and sour cream. Set aside.
  
  Preheat broiler. Line broiler tray with aluminum foil and set
  aside.
  
  Sprinkle both sides of chicken breasts with salt and pepper to
  taste.
  
  Combine butter and oil in large heavy-gauge skillet over
  medium-high heat. Saute chicken breasts, 2 at a time, about 5
  minutes per side, or until brown. Transfer to broiler tray.
  
  Top each chicken breast with a generous spoonful of sour-cream
  mixture. Broil 4 to 5 inches from heating element about 5 minutes,
  or until topping bubbles.
  
  Transfer to platter and serve immediately.
  
  Note: Try Anaheim green chilies instead of jalapenos for a milder
  taste.
  
  Recipe by: Great Meals in Minutes, Mexican Menus

  Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.

  From: Brenda Adams
 
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Cacciatora #2
 Categories: Chicken, Italian
      Yield: 4 Servings
 
      1    Chicken; cut in pieces
    1/3 c  Salad oil
      2 md Onions; cut in 1/4" slices
      1 lg Can tomatoes
      1 cn Seasoned tomato sauce
      2    Cloves garlic; minced
  1 1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Celery seed
    1/2 ts Oregano or sage
      2    Bay leaves
 
  Brown chick in hot salad oil, then remove. Add onions and cook
  over low heat until golden but not brown. Drain off excess fat.
  Add remaining ingredients. Add chicken and simmer covered 15
  minutes; uncover and cook, turning chicken in sauce occasionally,
  until chicken is tender and sauce is thick (consistency of
  catsup), about 45 minutes to 1 hour. Skim off excess fat and
  remove bay leaf before serving.
  
  From:  Barb
  
  Recipe by: Possum Kingdom Lake Cookbook
  
MMMMM
 

Cheers

YK Jim


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