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Chicken Fajitas 2

Ingredients: 1/4 Cup(s) Lime juice 2 Teaspoon(s) Dijon mustard 1 Jalapeno pepper, minced 4 Garlic cloves, minced 1 1/4 Pound(s) Chicken breasts 1/4 Cup(s) Olive oil 16 Flour tortillas 16 Pieces romaine lettuce 4 Jalapenos, minced 1 Onion, coarsely chopped 1/2 Teaspoon(s) Salt 1/4 Cup(s) Chopped fresh cilantro Directions: In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides.
Check some related videos Similar recipes: Cold shredded vegetables with chicken Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually add thin soy sauce, blend to avoid lumping. Squeeze some peeled ginger root through a garlic press to extract juice. Squeeze juice from tomato. Add other sauce ingredients; stir Rosemary chicken wings Source: MAINPOUL.ZIP Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until s Balsamic chicken breasts 1. Combine broth, vinegar, and honey. 2. Melt butter and oil in skillet. 3. While butter melts, sprinkle chicken with salt and pepper. Dredge in flour. 4. Increase heat to medium-high. Heat 2 minutes until butter is golden brown. Add chicken and cook 4 Braised chicken Thoroughly clean the chicken inside and out with damp paper towels. 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When cool, separate the meat f 100% parmesan chicken breasts Heat oven to 400 degrees. Spray 15x10x1 inch baking pan with no-stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Chicken cutlets 1. Shred chicken breasts into tiny pieces using a knife or a food processor. Add the rest of ingredients, add salt and pepper to taste. Let the mixture marinate in a fridge for 30 min or more. 2. Spoon the mixture into a preheated frying pan, forming cutl Chicken stock In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the ce Chicken and white bean chili Melt butter in a Dutch oven over medium heat. Cook onion, stirring constantly, until tender. Add garlic and cook for about 1 more minute. Stir in chicken, broth, cilantro, basil, chili powder, and beans. Bring to a boil; reduce heat to medium-low. Simmer, Sweet and tangy chicken mix flour, salt and pepper and pour into shallow dish. flour chicken and brown over medium heat. about 5 minutes per side. place chicken breast in a baking dish. bake uncovered at 350 degrees for 30 minutes. mix honey, mustard, curry and drizzle over chi Chevre chicken breasts with squash PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about Batter, beer for chicken beat eggs add beer mix add seasonings and baking soda mix add flour slowly mix until smooth cover and refrigerate for about 3 - 12 hours Sauteed chicken with tomatoes, olives, and feta Score top of chicken breasts with sharp knife; place in large glass baking dish. 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In a large non-stick sk Chicken with tomatoes In a large skillet, heat oil. Saute onion and garlic until onion is clear. Add chicken and cook until brown. Add add remaining ingredients. Simmer for 30 minutes. Serve with rice. Food Exchanges per serving: 1/2 STARCH/BREAD EXCHANGE; (WITHO Classic chicken gumbo 1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly a Chicken tacquitos Heat oil and cook chicken 2 minutes. Add onion and peppers. Cook until tender. Drain if necessary. Add chunky salsa and drained corn and 1/2 of cheese. Simmer over low heat until cheese is melted. Just before serving sprinkle rest of cheese over top a Yummy chicken 1. Salt and pepper chicken and brown in oil in a covered skillet or dutch oven over medium-high heat. 2. While chicken is browning: In a small saucepan, combine chicken bouillon, paprika, lemon juice, and wine. Bring to a boil, then remove from heat. 3. W Chicken cordon bleu Try to use the largest chicken breasts you can find so you'll be able to roll them easier. Preheat oven to 350 F. Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken Cannelloni stuffed with chicken and spinach Preheat the oven to 350F . Saute the onions and mushrooms in butter. Chop the spinach. Add spinach, chicken, nutmeg, salt and pepper to onion mixture. simmer about 5 minutes. cool slightly. Add the ricotta and cream. Mix thoroughly and season to tast Annie mae jones' old-fashioned fried chicken Chickens must be cut each into 8 pieces, backbone removed (save liver and gizzard for another use). 1. Wash each piece of chicken under cold running water. Pat dry with paper toweling. 2. Place flour, salt, mustard, and pepper in a large paper b Snappy chicken Place onion in 5 quart slow cooker. Arrange chicken thighs over onion. Combine cranberry sauce, bouillon powder, vinegar & mustard in bowl. Mix well. Spoon over chicken being sure to get some on ever ypiece. Cover. Cook on low for 6 - 8 hours or on hi Barbecued herb chicken Make a mixture of the margarine, parsley, tarragon and marjoram. Using a dull knife, lift the skin from the breast meat of the halved chickens and insert the blend of margarine and seasonings. Spread the blend under the skin as widely as possible, Pecan chicken with mustard sauce Pound chicken breasts to flatten. Sprinkle with salt and pepper. Melt 6 tablespoons butter in small saucepan over medium heat. Remove from heat and whisk in 2 tablespoons of the mustard. Dip each piece of chicken into mustard mixture. Coat each with gr Honeyed chicken Rinse chicken and pat dry. Arrange pieces, slightly apart, in a 9 by 13 inch baking pan. Set aside. Toast sesame seeds in a small frying pan over medium heat, stirring often, until golden (2 to 3 minutes). Transfer to a small bowl and add honey, s Chicken ranchero Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired. Makes 4 to 6 servings. Chicken milanese Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken i Chopped chicken liver spread Saute the chicken livers in the butter over medium heat for 5 to 6 minutes, shaking the pan from time to time until the livers are nicely browned and just cooked through. Don't overcook them. Grind or finely chop the livers and hard-boiled eggs Grilled lemon chicken skewers Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Heat a charcoal grill. Grill the chicken breasts for 10 minutes on ea African-style chicken Remove the skin from all of the chicken except the wings. Cut the chicken into 10 pieces. For this recipe use the legs (separate into thighs and drumsticks), the breasts (cut each in half crosswise), and the wings (remove tips and reserve with rem Grilled chicken quesadillas : 2 c Grated cheddar cheese (mild - or sharp) : 1 c Grated chihuahua cheese or - Montery Jack cheese : 1 c Salsa or guacamole -optional Preparation time: 20 minutes Cooking time: 10 minutes [Note: the serving size (24) is the number of &qu Savory chicken with pine nuts Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons veg Sweet and sour chicken cut chicken into bite size pieces. brown in oil. reduce heat to low and add onion, garlic. cover and cook for 10 minutes. add carrots, and green pepper combine remaining ingredients. stir into skillet. cover and simmer for 10 minutes. serve over white ri Chicken and broccoli bake Cook brocolli according to package, but for only half the specified time. Drain, place in an 8 inch square pan that has been sprayed with a nonstick cooking spray. In a small saucepan, melt margarine, cook onions until tender, about 10 minutes. Caribbean stewed chicken Remove skin and all visible fat from chicken pieces. Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a glass bowl; cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven Zesty orange barbecued chicken wings * Cut each wing in half; place in large resealabe bag. Add marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Pla Chicken wings 3 Put wings in baking dish. Mix ingredients and pour over them. Bake in a 325oF oven until done, approximately 1 hour. French fried onion chicken Combine butter, Worcestershire sauce and mustard. Dip chicken breasts in butter mixture. Place crushed onion rings in a bag. Put chicken in bag and coat with onion. Place chicken on a baking sheet or cake pan. Drizzle with remaining butter mixture and cru Lemon-butter broiled chicken Sprinkle chicken quarters on both sides with salt and pepper. Melt butter in small saucepan; add lemon juice, tarragon, chervil, and vermouth; brush part over chicken. Place chicken, skin side down, on rack of broiler. Broil 6 inches from heat, Chicken braised with marsala This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over high heat. Add the chicken and brown Caribbean jerk chicken Prepare marinade: Crush whole cloves and peppercorns in a spice grinder or coffee grinder. (Blender might work, too). Combine with all other ingredients, except chicken in a blender or food processor. Blend until the marinade is thick and smooth, with no The best chicken dish Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker. Add chickpeas, onion and first amount of salt. Stir. Stir pesto into f Whole chicken in a bag Prepare a dressing of the oil,garlic,thyme and lemon juice. Rub the bird with this dressing, and add a bit of salt and pepper. Tear off an 18-inch-long piece of parchment paper, and carefully wrap up the chicken. Place the bundle in a paper bag, and then Tomato curry chicken Preheat oven to 350. 1. Place chicken in 9x13 pan 2. Melt butter in skillet. 3. Saute onion. 4. Stir in beer, soup, curry powder, basil and pepper. 5. Reduce heat to low and simmer for about 10 minutes. 6. Pour over chicken. 7. Bake for 1 hour. 8. Sprinkl Chicken breasts with balsamic vinegar Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the butcher do it). Pour the wine into a skillet and bring to a boil over medium-high heat. Add the chicken breasts, reduce the heat to a simmer, and poach the chicken for Roasted garlic teriyaki fried rice with chicken Cut chicken into thin strips. Heat oil in hot wok or large skillet over high heat. Add chicken, green onions and carrot. Stir-fry 3 minutes, or until chicken is thoroughly cooked. Add egg; cook, stirring gently, until firm. Stir in rice and cook until hea