Picante Chicken Wings Recipes

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

Steps:

• 1. Heat oven to 425. Line a rimmed baking sheet w/ foil and spray w/ cooking spray. Cut off wing tips and discard.
• 2. In saucepan, heat 1-1/2 cups picante sauce, marmalade and mustard over medium heat. Bring to boil. reduce heat to medium-low and cook 30-40 mins, until reduced to 3/4 cup sauce, stirring occasionally.
• 3. Place chicken in lg bowl. Add remaining picante sauce and toss to coat. Place chicken on baking sheet. Bake 40 min or until chicken is cooked through, turning the chicken 1/2 way through cooking time. Baste chicken w/ picante-mustard sauce the last 10 min of cook time.. Sprinkle w/ sesame seeds.

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Steps:

• Preheat oven to 375°F.
• Combine 3/4 cup picante sauce with catsup, honey and cumin.
• Pour over wings, cover and marinate in refrigerator 1 hour or more, turning at least once.
• Place wings on a foil lined broiler pan, reserving marinade.
• Bake 30 minutes.
• Baste with marinade, bake 15 minutes, brush with marinade and bake another 15 minutes.
• Turn heat up to broil, place pan 6 inches from broiler, cook 2 minutes per side.
• Combine 1/4 cup picante sauce with sour cream and serve with wings.

Steps:

• Set oven to 400 degrees.
• Line a 15 x 10-inch baking sheet with foil and then spray with cooking spray.
• In a large bowl stir together the salsa, honey and ginger powder; add in the chicken wings and toss to coat well.
• Bake for about 45 minutes or until the chicken is done.
• Remove to a serving platter or bowl and sprinkle with sesame seeds.

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.