EASY HOME-STYLE CHICKEN
Number Of Ingredients 7
Steps:
- Coat chicken with agave set aside. Combine baking mix, ginger, seasoned salt and pepper mix well. Roll agave-coated chicken in seasoned mixture. Brown chicken in hot oil in nonstick skillet. Drain excess oil. Place chicken on rack in baking pan and bake at 350°F for 20 to 30 minutes or until juices run clear.
Nutrition Facts : Nutritional Facts Serves
AGAVE CHILI
Number Of Ingredients 15
Steps:
- Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu place in a strainer and press out excess liquid. In large saucepan or Dutch oven, heat oil over medium-high heat until hot cook and stir onion, green pepper and garlic for 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and red pepper. Stir in tofu: cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, agave and vinegar. Bring to a boil reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
Nutrition Facts : Nutritional Facts Serves
CHICKEN BREASTS WITH SPICY AGAVE-ORANGE GLAZE
Number Of Ingredients 10
Steps:
- In small bowl, combine agave with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken cook another 4 minutes until just cooked through. Pour agave mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with agave-orange glaze spooned over the top.
Nutrition Facts : Nutritional Facts Serves
CHICKEN IN AGAVE TOMATOES
Number Of Ingredients 12
Steps:
- Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper. Sprinkle both sides with salt and pepper. Heat oil in large skillet over medium heat. Working in batches, cook chicken breasts about 3 minutes per side, until browned. Remove and keep warm. In same skillet, cook onion and garlic until soft, about 3 minutes. Stir in tomatoes, wine, agave, thyme and tarragon. Simmer sauce about 15 minutes or until thick. Return chicken to sauce add olives. Cover and cook another 3 minutes. Season with salt and pepper, if desired. To serve, divide chicken and sauce evenly between serving plates. Sprinkle with parsley.
Nutrition Facts : Nutritional Facts Serves
JALAPEñO AGAVE
Provided by Leo Robitschek
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- In a small pot, bring 3 ounces of water and jalapeño (including seeds) to a boil. Remove from heat and allow to steep 5 minutes. Strain and add agave. Stir to combine and let cool.
CHICKEN WITH CREAMY JALAPENO SAUCE
My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. -Molly Cappone, Lewis Center, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Nutrition Facts : Calories 376 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 389mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
GOLDEN GLOW CHICKEN
Number Of Ingredients 14
Steps:
- Cut and peel white membrane from one orange cut into slices, then into half-cartwheels. Set aside for garnish. Grate peel from part of 1 orange to make 1 teaspoon. Set aside. Ream juice from orange with grated peel and remaining orange to make approximately 3/4 cup juice. In large skillet, heat butter and oil over medium heat. Add chicken and brown on all sides. Add onion, garlic, chili and cumin. Pour over orange juice, peel and agave. Cover and simmer until chicken is tender (about 15 minutes), turning pieces once. Remove chicken to serving plate or place on bed of cooked rice. Mix cornstarch into yogurt. Stir into pan juices and cook just until thickened. Season to taste with salt and pepper. Pour sauce over chicken and garnish with orange slices and parsley.
Nutrition Facts : Nutritional Facts Serves
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