Healthy Enchilada Chicken Breasts Recipe2012-08-01
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Healthy Enchilada chicken breasts recipe. Chicken breasts with spices, greens and lime juice cooked in the microwave oven. Do you like to cook the chicken breasts? If so, you may also like Beer-Flavored Chicken Breasts
Beer-Flavored Chicken Breasts Recipe
Cubed chicken breasts with mushrooms, vegetables, and beer cooked in the oven.
Makes 4 servings
Ingredients: 3 tablespoons (45 ml) unsalted butter, 1 cup (250 ml) carrots, peeled and diced, 3/4 cup (180 ml) diced celery, 1 cup (250 ml) diced yellow onions, 2 sprigs of fresh rosemary, finley chopped, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1½ pounds (720 g) boneless and skinless chicken breasts, diced, 12 oz (360 ml) beer, 1 oz (30 ml) chicken consomme, 3 tablespoons (15 ml) sour cream,1 oz (30 ml) unsalted butter, 2 cups (500 ml) mushrooms
Instructions: Preheat the oven to 350º F (175º C). Melt the butter in an ovenproof casserole over medium-high heat. Add vegetables and cook, stirring occasionally, for 5 minutes.
Sprinkle diced chicken breasts with rosemary, salt, and black pepper. Place seasoned meat in the casserole. Arrange cooked vegetables around diced chicken breasts. Pour chicken consomme and beer over chicken and vegetable mixture. Increase heat to high and bring chicken mixture to a boil.
Remove boiled mixture from the heat, cover and cook in preheated oven for 1 hour.
Turn off the oven and remove the casserole. divide chicken into 4 serving servings and keep warm in the oven. Bring vegetables and cooking juices to a boil over medium-high heat. Pour sure cream into the mixture.
In a large nonstick skillet, mlet 2 tablespoons (30 ml) butter. Add mushrooms and saute until golden brown. Add cooked mushromms to the sauce. Stir well. Pour creamy mushroom sauce over warm chicken breasts. Serve Immediately.
Healthy Enchilada Chicken Breasts Recipe
- 1 cup thinly sliced onion
- 1 clove garlic, peeled and minced
- 1 cup (250 ml) homemade chicken broth, defatted
- 2 tablespoons cornstarch
- 1/4 cup (60 ml) water
- 4 oz (120 ml) can chopped chilies
- 1 ½ cups frozen chopped spinach
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon chili powder
- 1/2 tablespoon freshly squeezed lime juice
- 2 whole chicken breasts, split and skinned
In a large microwaveable casserole, combine onion, garlic, and chicken broth. Microwave on high, uncovered, for 3 minutes.
Dissolve cornstarch in water. Add to the casserole along with green chilies, spinach, cilantro, chili powder, herb seasoning and freshly squeezed lime juice. Stir to combine. Add chicken breasts. Spoon sauce over chicken and cover with wax paper. Microwave on high 8-10 minutes.
Stir.Rotate dish 1/2 turn. Cover.Microwave 8-10 minutes more until chicken breasts are fork tender and no longer pink next to the bone. Remove wax paper. Let stand 5 minutes before serving.
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This information is per serving.