Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2018

Lemon Chicken Recipes

Chocolate Recipes

Chocolate Velvet Cream

Chocolate Velvet Cream Recipe
1 Chocolate sq, unsweetened 1 c Milk 1 tb Gelatin, unflavored 1/2 c Sugar 1/4 ts Salt 1 c Cr...

read more

Chicken Breasts with Chilies and Arroz Blanco Recipe

Chicken Breasts with Chilies and Arroz Blanco recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Breasts with Chilies and Arroz Blanco recipe  PDF


8 Chicken breast halves,
skinned and boned Salt and freshly ground black pepper 4 tb Butter or margarine, divided
2 tb Vegetable oil
1 lg Onion, thinly sliced and
separated into rings 2 lb Anaheim chilies, peeled and
seeded, divided or 4 Cans (4 oz each) green chilies, drained 1 c Milk, divided
2 tb Flour
2 c Sour cream
1 4 oz cup grated Cheddar
cheese Source: MAINPOUL.ZIP Arroz Blanco (recipe follows) Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onion in skillet until soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion and cook over medium heat 5 minutes. Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk and 1/2 tsp salt in blender or food processor. Process until smooth. Add sour cream and blend a few seconds more. Set aside. Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4 cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sour cream mi ture. Arrange half the chicken breasts in a casserole. Top with half the onion chilies mi ture. Spread with half the sauce. Repeat layers. Bake, covered, 375 degrees for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes. Serve over beds of fluffy Arroz Blanco. Makes 6 servings. ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart saucepan. Add 1 cup uncooked rice and cook over moderate heat until golden, stirring often. Add 1/2 cup chopped onions and 2 cloves minced garlic cook until onions are soft but not brown. Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is adsorbed. Salt to taste.

Chicken Breasts with Chilies and Arroz Blanco recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
459 people have voted
Last Reviewed on 2018-08-16



Thursday, Aug 16 2018 Download & Print Chicken Breasts with Chilies and Arroz Blanco recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Almost Vegan Lasagna

New Cooking Recipes

Spinach Balls
Spinach Balls Recipe


2 pk 10 oz. chopped frozen spinac 2 c Herb stuffing 2 ea Onions, finely chopped 6 ea Eggs, beaten 1/2 c Parmesan cheese 1/2 t Thyme 6 T Melted butter 1/2 t Pepper 1 T Garlic salt Cook and drain spinach. Mi together and make into balls. Bake at 350 degrees for 15 minutes. Very good. ...

Cooking Magazines: Spinach Recipes » August 2018   Spinach recipes RSS   New

Dish Of The Day

Pressure Cooked Quinoa Tabboule

Pressure Cooked Quinoa Tabboule Recipe
4 cups cooked quinoa (up to 5 c ) room temperature 2 stalks celery finely minced 2 large car...
read more

Category: » Quinoa Recipes

View more dishes

>