Chicken And Artichoke With Black Bean And White Cheese Sauce Burrito Recipes

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Steps:

• In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Steps:

• Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
• Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
• Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
• Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from skillet and drain on paper towel-lined plate.
• Meanwhile, heat olive oil and butter in a separate skillet over medium heat. Once butter has melted, add chicken and cook until brown, 4 to 5 minutes per side. Remove chicken to a plate.
• Place mushrooms and green onions in the skillet and saute until mushrooms are soft, 6 to 8 minutes. Add artichokes, garlic, and oregano and saute for 1 minute. Add bacon. Stir in wine and sugar and bring to a simmer. Cook until sauce reduces, 3 to 5 minutes.
• Place chicken breasts in back in the sauce. Add half-and-half and simmer for 1 minute.

Steps:

• In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
• In another small bowl, combine beans and salsa.
• Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
• Repeat with second tortilla.
• Roll tortillas up and place, seam side down, in a baking dish.
• Bake at 375°F 5 minutes.
• Top with a dollop of sour cream and serve.

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.