Arizona Chicken Recipes

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

Steps:

• 1. Pound each breast between sheets of plastic wrap to a uniform thickness of 1/2 inch.
• 2. Spread with mustard.
• 3. In a large skillet, melt butter over medium heat.
• 4. Add chicken and cook 3-4 minutes on each side.
• 5. Stir salsa and lime juice together and add to skillet.
• 6. Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
• 7. Sprinkle with cilantro.

Steps:

• Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch.
• Spread with mustard.
• In a large skillet, melt butter over medium heat.
• Add chicken and cook 3-4 minutes on each side.
• Stir salsa and lime juice together and add to skillet.
• Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
• Sprinkle with cilantro.

Steps:

• Sunday: Cooking the Chicken
• In a big, oval crock-pot layer chicken and canned tomatoes.
• Add 1-cup water.
• Set crock-pot to low, cover and cook for 5 hours till tender.
• Remove from crock-pot, cover and refrigerate.
• Monday: Eat leftovers from Sunday or go out to dinner!
• Monday Night/Tuesday: Chicken Chili.
• Shred the chicken breasts using two forks (get help, it will go faster with more hands).
• In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
• Cover, turn crock-pot to low and go to work.
• Come home from work (approximately 8 hours later).
• In a small saucepan, heat the black beans.
• Microwave tortillas wrapped in moistened paper towels.
• Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
• Cover and refrigerate leftover chicken and beans.
• Wednesday: Smothered Burritos.
• In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
• Pour salsa into mixture.
• Spray a 14x9 inch-baking pan with cooking spray.
• One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
• Smother with enchilada sauce. Top with shredded cheese if you like.
• Bake @ 350 for 1/2 hour or until bubbly.

Steps:

• Dice chicken into 1/2 inch chunks.
• Combine chicken, undrained tomatoes, and chili powder in a mdeium saucepan.
• Cook over medium heat, about 5 minutes or until chicken is done and sauce is slightly thickened.
• Add remaining ingredients and simmer 5 to 7 minutes or until heated through.
• Garnish with shredded cheese, diced avocados, radishes, or green onions, if desired.
• Makes 4-1 cup servings.

Steps:

• Put all ingredients in a jar with tight fitting lidf, shake well.
• Place meat in a large ziplog bag, pour over just enough marinade to cover meat, marinate in frig or 6-8 hours or longer.The unused marinade (still in the jar) will last up to 1 week in frig,.
• To cook, preheat gas or charcoal grill on medium heat.Grill 15-20 minutes until chicken or pork feels firm and is lightly browned, turning a few times to make grill marks, brushing with marinade as you cook,.

Steps:

• In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.