CHICKEN VEGGIE FAJITAS
Our family loves the spicy flavor of these fajitas. I also appreciate the fact that they're fast to fix. -Eleanor Martens, Rosenort, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 7 ingredients. Place chicken and vegetables in a single layer in a greased 15x10x1-in. baking pan; drizzle with 1/4 cup lemon juice mixture. Broil 4-6 in. from the heat for 4 minutes. , Turn chicken and vegetables; drizzle with remaining lemon juice mixture. Broil 4 minutes longer or until chicken juices run clear. Serve on tortillas, with cheese if desired.
Nutrition Facts : Calories 231 calories, Fat 7g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 460mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic exchanges
CHICKEN JULIENNE
This is an easy-to-prepare dish that's great for a weeknight main supper. Serve it with prepared rice or over egg noodles to make a complete main dish.
Provided by snowgirl9
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
- Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Nutrition Facts : Calories 650.7 calories, Carbohydrate 14.7 g, Cholesterol 208.4 mg, Fat 53.7 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 31.6 g, Sodium 386.5 mg, Sugar 0.4 g
JULIENNE OF WINTER ROOT VEGETABLES
Steps:
- In a large skillet melt butter over high heat. Add onions, reduce heat and saute for about 5 minutes or somewhat soft.
- Add rest of vegetables, 1 teaspoon salt and 1 teaspoon sugar. Saute for a minute, cover skillet lower heat and simmer for 5 minutes until tender, but still crisp.
- Uncover skillet, raise heat, add lime juice and evaporate all liquid until vegetables are slightly syrupy and glazed. Adjust the seasoning if necessary.
CHICKEN WITH JULIENNE CHEESY POTATOES
Steps:
- Set oven to 425 degrees F. Mix dry potatoes, sauce mix, water, milk and butter in a baking dish. Place in the oven for 10 minutes.
- Brown the chicken in a sprayed fry pan. Sprinkle lightly with seasoned salt and set aside. Cut chicken into bite-sized pieces.
- Fry mushrooms and onions until tender. Boil or microwave carrots in a little water until tender.
- Remove potato casserole from oven and stir in chicken and vegetables. Cover and bake for 15 minutes. Add 1/3 cup milk or water if it is too dry. Uncover and bake 5 minutes for a crusty top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND VEGETABLE WRAP
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, main course
Time 15m
Yield Two wraps
Number Of Ingredients 12
Steps:
- In a medium bowl, combine all of the ingredients except the lettuce and toss together. Taste and adjust seasoning.
- Warm a large flour tortilla for about 10 seconds in the microwave or over a burner, just until flexible. Lay it on your work surface and cover with lettuce leaves, leaving a two-inch border all the way around. Place half the chicken mixture over the lettuce in a strip on the bottom half of the tortilla. Spoon some of the juices from the bottom of the bowl over the lettuce.
- Fold the bottom edge of the tortilla over the filling. Fold in the sides, then roll up, squeezing the tortilla so that the roll is compact. Place the roll on a piece of plastic wrap. Fold in the sides of the plastic over the ends of the wrap, and roll up tightly to secure. Repeat with the remaining tortilla, lettuce and filling. Refrigerate for at least five minutes and for as long as 24 hours.
Nutrition Facts : @context http, Calories 462, UnsaturatedFat 23 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
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