No-Fuss Chicken
- 1 bottle (8 oz.) Russian or Catalina salad dressing
- 1/3 cup apricot preserves
- 1 envelope dry onion soup mix
- 8 boneless skinless chicken breast halves
- Hot cooked rice
- In a bowl, combine dressing, preserves and soup mix.
- Place chicken in ungreased 7x11-in. baking pan; top with dressing mixture.
- Cover and bake at 350° for 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear.
- Serve over hot cooked rice
- Yield: 8 servings.
Chicken Nuggets
- 1 cup flour
- 4 tsp. seasoned salt
- 1 tsp paprika
- 1 tsp ground mustard
- ½ tsp. pepper
- 8 boneless skinless chicken breast halves
- ¼ cup vegetable oil or olive oil
- In a resealable plastic bag, combine the first six ingredients.
- Pound chicken to ½-inch thickness and cut into
1-½ inch pieces. Place chicken pieces, a few at a time, in to bag
and shake to coat.
- Heat oil in a skillet; cook chicken, turning frequently,
until browned and juices run clear, about 6-8 minutes.
- Yield: 8-10 servings
Chicken Tortilla Pie
- 3 Tbs. vegetable oil
- 1 medium onion, sliced
- 1 large clove garlic, minced
- 1 Tbs. chili powder
- 1 tsp. ground cumin
- ¼ tsp pepper
- 1 cup canned crushed tomatoes
- Vegetable oil
- 6, 6-inch corn tortillas
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese (about 8 oz)
- 2 cups shredded cooked chicken
- 6 canned whole green chilies, split lengthwise
- In a skillet, heat 1 tablespoon of oil over medium-high
heat. Add onion, garlic, chilipowder, cumin, and pepper. Cook, stirring frequently, 5 minutes.
- In a blender or food processor fitted with the metal
blade, combine onion mixture and tomatoes; blend until smooth, 1 minute.
- In the same skillet, heat remaining 2 tablespoons oil
over high heat. Stir in tomato mixture; cook, stirring constantly, until
sauce thickens, 5 minutes. Transfer sauce to a bowl.
- Wipe skillet clean with paper towels. Pour in enough
oil to reach a ¼-inch depth. Heat oil over high heat. Add tortillas,
1 at a time, and cook until golden, 2 to 3 seconds on each side. Usingmtongs, transfer tortillas to paper towels to drain. Repeat with remaining tortillas.
- Preheat oven to 350° F.
- To assemble, place 2 tortillas in a 11 x 7-inch baking
dish. Spread with one-quarter each of the sauce, sour cream. and cheese, and 1 cup of chicken. Lay 3 chili slices flat on top of chicken. Top with 2 more tortillas. Repeat to make another layer. Top with remaining tortillas, sauce, sour cream, and cheese. Cover dish with aluminum foil.
- Bake pie until cheese melts and sauce bubbles, 20-25
minutes. Transfer dish to a wire rack to cool slightly. Garnish with sprigs of fresh cilantro.
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