Chicken Durango Recipes

LUBY'S CAFETERIA CHICKEN DURANGO

Make and share this Luby's Cafeteria Chicken Durango recipe from Food.com.

Provided by Molly53

Categories Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Luby's Cafeteria Chicken Durango image

Steps:

Pound chicken breasts until they are 1/2" thick.
Mix spices with plain breadcrumbs; set aside.
Dust chicken with breadcrumbs, dip in milk, then dip chicken breast back in seasoned bread crumbs.
Heat oil in frying pan.
Place chicken in heated fry pan.
Fry breast on medium heat until golden brown.
Remove chicken breasts and place on heatproof serving tray.
Spread each breast with 1 1/2 Tablespoon of tartar sauce.
Place ham on chicken followed by a slice of Swiss cheese.
Place chicken in oven or microwave just long enough to heat and melt cheese.
Serve with you favorite salad or side vegetable.

Ingredients

4 boneless skinless chicken breasts
1 1/2 cups plain breadcrumbs
1 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1 cup milk
1/3 cup tartar sauce (either store bought or recipe of your choice)
4 pieces thinly sliced deli ham
4 slices swiss cheese
1/8 cup vegetable oil (for frying)

CHICKEN DURANGO

I'm trying my hand at Freezer Cooking and this is one of the recipes I have tried (so far!). This smells so fantastic when it's cooking! Tangy and savory. In fact, by the time I had it on plates, it seemed as if it was gobbled down, thus, no picture (as of yet!). The next time I make it, I will be faster! I should mention...

Provided by Sea Sun

Categories Chicken

Time 55m

Number Of Ingredients 6

Chicken Durango image

Steps:

1. Combine all ingredients except the chicken in a small bowl. Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it.
2. Put the chicken into a labeled 1 gallon freezer bag and pour ingredients over it and freeze.
3. Thaw ingredients overnight in fridge. Place in a 9x11 inch baking dish treated with nonstick cooking spray.
4. Bake uncovered at 325 degrees for 45 minutes.

Ingredients

1/2 c butter (melted)
5 Tbsp lemon juice
1 tsp garlic salt
1 tsp paprika
1 tsp oregano
4 large chicken breasts, boneless and skinless

DURANGO CHICKEN

This is from the state in Mexico where I grew up. It leans more towards Spanish (as opposed to pre-Hispanic Mexican) cuisine.

Provided by Mexi-Rosie

Categories Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

Durango Chicken image

Steps:

Fry the chicken pieces in hot oil,until browned. Set them aside.
In the same oil sauté garlic and onion. Once they are shirred and translucent, add the ham and chorizo and simmer until chorizo is cooked.
Add tomato, sugar, cloves, cinnamon, nutmeg and pepper and cook until liquid reduces somewhat.
Add chicken, raisins and almonds.
Douse with the sherry, reduce burner heat and simmer until chicken is well cooked.

Nutrition Facts : Calories 584.9, Fat 15.3, SaturatedFat 2.3, Cholesterol 19.7, Sodium 598, Carbohydrate 30.7, Fiber 2.4, Sugar 17.3, Protein 11.5

Ingredients

12 chicken pieces (thighs and legs)
2 tablespoons cooking oil
2 garlic cloves, finely chopped
1 medium onion, chopped
1/2 lb ham, in thin strips
1 cup chorizo sausage, in slices
3 chopped tomatoes
2 tablespoons sugar
2 cups cooking sherry
2 cloves
1 cinnamon stick
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
1/2 cup raisins
1/2 cup sliced almonds
2 tablespoons cooking oil

CHICKEN MARENGO

In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy. The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious. And hungry. He asked his chef to prepare a meal quickly and the cook scoured the countryside looking for foods to prepare. He scurried around and discovered a chicken, olive oil, tomatoes, herbs, eggs and crawfish. Within minutes, a fire was started and the chef prepared a quick sauté of the chicken with tomatoes, oil and herbs. It is said that he garnished the dish before serving it with a fried egg and crawfish. In my version, the chicken, cut into serving pieces, is simply browned in a little olive oil (I add a touch of butter to give it flavor) on both sides. I then prefer to add sliced mushrooms (there are those who declare that truffles were among the original ingredients), seasonings, wine, tomatoes and parsley and cook covered until done, about 10 minutes longer.

Provided by Pierre Franey

Categories poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Chicken Marengo image

Steps:

Sprinkle the chicken with salt and pepper to taste.
Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.
Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.
Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad.

Nutrition Facts : @context http, Calories 703, UnsaturatedFat 30 grams, Carbohydrate 15 grams, Fat 48 grams, Fiber 5 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 1465 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 3-pound chicken cut into serving pieces
Salt to taste, if desired
Freshly ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups thinly sliced mushrooms (about 1/2 pound)
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 cup dry white wine
2 cups cored and cubed red ripe tomatoes, or use canned tomatoes
1/4 cup tomato paste
1/2 cup chicken broth
2 sprigs fresh parsley

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Pound chicken breasts until they are 1/2" thick. Mix seasoned salt and pepper with bread crumbs; set aside. Dust chicken with breadcrumbs, dip in milk, then dip chicken back in breadcrumbs.
Place chicken in a heated fry pan with just enough vegetable oil to cover the bottom of a pan. Fry breasts on medium heat until golden brown. Remove chicken breasts and place on serving tray. Spread breasts with tartar sauce. Place ham on chicken.
Top ham with a slice of the Swiss cheese. Place chicken Durango in oven or microwave just long enough to heat and melt cheese. Serve with your favorite salad or side vegetable. To help even the cooking time, I highly recommend pounding out the chicken breasts and making them thinner. If you are trying to save calories, this helps you feel like you have received a larger piece of meat than you actually have.

Chicken Durango Recipes

LUBY'S CAFETERIA CHICKEN DURANGO

Make and share this Luby's Cafeteria Chicken Durango recipe from Food.com.

CHICKEN DURANGO

DURANGO CHICKEN

This is from the state in Mexico where I grew up. It leans more towards Spanish (as opposed to pre-Hispanic Mexican) cuisine.

CHICKEN MARENGO

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