season with Emeril's southwest seasoning, wrap in saran wrap, and let marinate
medium sized skillet cook chicken that's been seasoned with
arlic powder over the chicken and grill the chicken on high heat
etween 2 pieces of plastic wrap.
Working from center to
iny pieces. Place the chicken in a mixing bowl and
In a bowl, combine cream cheese, chicken, bacon and salsa.
Gently stir until well combined.
Spread chicken mixture on each tortilla.
Roll up and wrap in plastic wrap.
Refrigerate until serving time.
To serve, cut tortillas into 1 inch pieces.
If desired, serve with additional salsa for dipping.
ixer. Place mixture on plastic wrap or waxed paper and roll
Combine seasoning packet, water, vinegar and oil with chicken and toss to coat.
Marinate in the refrigerator for 30 minutes or longer for extra flavor.
Place chicken in skillet sprayed with non-stick cooking spray, discarding excess marinade.
Cook chicken on medium until no longer pink, stirring occasionally.
Boil pasta in water for 15 minutes or until soft. Drain.
Add alfredo sauce to pasta and heat through.
Serve pasta with chicken on top!
br>With a fork pierce chicken breasts many times on both
art over the chicken breast.
Grill the chicken until done.
n a bowl, combine the chicken, instant rice, black beans, corn
Mix ranch dressing and salsa together in a small bowl.
Layer 1/2 of the corn bread crumbles, pinto beans, corn, green chile peppers, and olives in a large bowl; cover with 1/2 of the dressing mixture. Layer bell pepper, chicken, bacon, onion, and tomatoes over dressing. Top with remaining corn bread crumbles and dressing mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and refrigerate until flavors combine, 3 to 4 hours.
Place thawed breast in plastic wrap and pound lightly to 1/
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
In 12-inch skillet, heat 3 cups water to boiling; add pasta. Cook 8 to 9 minutes or until pasta is tender; drain and return to skillet.
Add chicken, cooking sauce and chiles; heat to boiling, stirring occasionally. Sprinkle with cheese. Cover; let stand 3 to 5 minutes or until cheese is melted. Sprinkle with bell pepper, olives and tortilla chips.
Take out the marinated chicken from the fridge then leave
b>wrap:.
Flatten breast to about 1/2-inch thickness. Place chicken
oux.
Slowly stir in chicken broth, then add remaining ingredients
Combine chicken, salsa, chili powder, and garlic powder in a large skillet.
Mix well.
Cook over medium heat for 5 minutes. Remove from heat and add 3/4 c. cheese and can of black beans. Mix well.
Wrap tortillas in a kitchen towel and microwave on high for one minute.
In a large bowl, combine the chicken, chiles, soup, cheese, onions, salt, pepper and water and pour the mixture into a microwave safe 9x13 inch casserole dish.
Add the rice. The mixture should be the consistency of soupy pancake batter.
Cover the dish with a lid or plastic wrap and microwave for about 15 minutes (depending on the microwave). Serve with mexicorn and green salad if desired.