MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tortilla-Crusted Chicken w/Stewed Tomatoes & Corn
Categories: Poultry, Breads, Vegetables, Dairy, Cheese
Yield: 4 Servings

2 ts Chilli spice mix
2 ts Ground cumin
1/4 ts Salt
4 Skinned, boned chicken
- breast halves
2 tb Olive oil (opt)
10 oz Can diced tomatoes w/green
- chilies; undrained
1/2 c Corn kernels
1 1/2 ts Chilli spice mix
1/2 ts Cumin seed; crushed
1/4 c Whipping cream
2 tb Snipped fresh cilantro
2 (6") corn tortillas; in 1/4"
- strips
Oil
1/2 c Queso fresco; crumbled
Lime wedges (opt)

In a small bowl stir together the 2 teaspoons chili
powder, ground cumin, and salt. Rub both sides of chicken
breast halves with the spice mixture.

Cook chicken breast halves in a grill pan (or in a large
skillet with 2 tablespoons olive oil) over medium-high
heat for 12 to 15 minutes or until chicken is brown and no
longer pink, turning once.

Meanwhile, in a medium saucepan combine the tomatoes,
corn, 1 teaspoon chili powder, and cumin seed. Bring to
boiling; reduce heat. Simmer, covered, for 5 minutes. Stir
in the whipping cream. Simmer, uncovered, for 5 minutes
more. Stir in the cilantro.

Meanwhile, in a large skillet heat 1" of oil over
medium-high heat until hot. Cook the tortilla strips in
hot oil about 1 minute or until golden brown. Using a
slotted spoon remove strips from oil; drain on paper
towels.

Slice chicken. Serve chicken with tomato mixture. Top with
tortilla strips or crushed tortilla chips. Sprinkle with
queso fresco. If desired, serve with lime wedges.

Makes: 4 servings

Better Homes & Gardens | April 2016

MM Format by Dave Drum - 12 April 2016

Uncle Dirty Dave's Archives

MMMMM

... You cannot depend on your eyes when your imagination is out of focus.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)