Mexican Chicken Recipe
Ingredients
| Chicken- 8-10 breasts, boned | ||
| Flour- for dusting | ||
| Oil | 3 Tablespoon | |
| Onions | 1/4 Cup (16 tbs), chopped | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Bouillon | 1 Cubic Centimeter, crushed | |
| Chilies | 1 Can (10oz) | |
| Olives | 1 Can (10oz) | |
| Wine vinegar | 2 Tablespoon | |
| Cumin | 3/4 Teaspoon | |
| Garlic salt | 3/4 Teaspoon | |
| Monterey jack cheese | 2 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) In a flat plate spread the flour and roll the chicken.
MAKING
3) In a non-stick pan, heat oil and brown the chicken lightly.
4) Take the chicken out of the pan and place in casserole.
5) In a saucepan, mix in all the remaining ingredients except cheese.
6) Heat the saucepan and simmer vinegar mixture for 3 minutes.
7) Stream the vinegar mixture over chicken.
8) Put the lid and bake in the oven for 45 minutes to 1 hour.
9) Take the lid off and dredge with grated cheese.
10) Return to the oven and bake for 10 minutes more.
SERVING
11) Serve Mexican Chicken hot garnished with chopped parsley if desired.
1) Preheat the oven to 350°F.
2) In a flat plate spread the flour and roll the chicken.
MAKING
3) In a non-stick pan, heat oil and brown the chicken lightly.
4) Take the chicken out of the pan and place in casserole.
5) In a saucepan, mix in all the remaining ingredients except cheese.
6) Heat the saucepan and simmer vinegar mixture for 3 minutes.
7) Stream the vinegar mixture over chicken.
8) Put the lid and bake in the oven for 45 minutes to 1 hour.
9) Take the lid off and dredge with grated cheese.
10) Return to the oven and bake for 10 minutes more.
SERVING
11) Serve Mexican Chicken hot garnished with chopped parsley if desired.
Chef
