• BH&G 3140

    From Dave Drum@1:229/452 to All on Sat Jun 26 10:32:58 2021
    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

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