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Recipes - Chicken
Serves 6
Ingredients
4 boneless skinless chicken breast halves
Directions
In a small bowl, combine salt, paprika, basil, rosemary and black pepper; sprinkle over chicken. Place butter in a non-stick frying pan and melt over medium heat. Add chicken and cook, turning every 10 minutes or until brown on all sides. In a small bowl, mix together lemon, lime and orange juice; add wine, stir to blend. Pour over chicken in the pan. Cover pan, reduce heat to low and simmer about 15 minutes. Remove chicken to a warm dish. Slowly stir the yogurt into the pan drippings; heat about 1 minute and pour over chicken. Serve. 
Serves 4 to 6
Ingredients
4 boneless skinless chicken breast halves Marinade Basting ingredients
Directions
Place chicken in a large bowl. Combine marinade ingredients; pour over chicken. Cover the bowl and refrigerate the chicken for 2 hours. Remove and set aside. Preheat the broiler to its highest setting. Combine basting ingredients in a small bowl, and then set half aside in a separate bowl to be used to serve over the chicken. Arrange the marinated chicken on the broiler rack and baste with a little of the melted butter mixture. Broil the chicken 3 to 4 inched from the heat for 5 to 8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to a serving plate; pour saved basting mixture over the chicken and serve immediately. 
Serves 4 to 6
Ingredients
1/2 cup olive oil
Directions
Combine olive oil, lemon juice, and seasonings in a large mixing bowl. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake at 350 degrees for one hour or until juices run clear when the chicken is pierced with a sharp knife. Cut red peppers into 1/2–inch thick rings. Sauté red peppers and diced green peppers for 8 minutes. Spoon peppers around chicken. Serve.
Serves 6
Ingredients
2 Tbsp. Olive Oil
6 (5 to 6 oz.) Boneless Skinless Chicken Breasts
1 (14.5oz.) can Roasted diced Tomatoes
1/2 Cup Dry Red Wine
1 (8oz.) pkg. Sliced Fresh Mushrooms
1/2 Cup finely chopped Onions
1 Tbsp. Tampico's Parsely, dried
1 Tbsp. Tampico's Sweet Basil, dried
1 garlic clove, minced
Directions
1. In a large skillet, heat oil over medium-high heat. Add chicken; cook to brown on both sides. remove skillet from heat.
2. In a medium bowl stir together tomatoes, wine, mushrooms, onions, parsley, sweet basil and garlic. Carefully pour tomato mixture over chicken in skillet.
3. Return skillet to heat; bring to a boil. Reduce heat; simmer, covered 15-20 minutes or until chicken is no longer pink (165 F).
Serves 6
Ingredients
3 cups shredded Cheddar cheese, divided
Directions
Enchilada Sauce:
Serves 4
Ingredients
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons Tampico's curry powder
1 teaspoon Tampico's ground cinnamon
1 teaspoon Tampcio's paprika
1 Tampico's bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper
Directions
1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes. Remove from heat, then serve.
Serves 8
Ingredients
5 to 6 pound roasting chicken
Directions
Rinse chicken and pat dry. Remove and discard neck and giblets. Trim any excess fat. Loosen skin from breasts and drumsticks. Place minced dried garlic and rosemary beneath skin. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan. Cut tops off garlic, leaving root intact. Brush onions and garlic with olive oil; place around chicken. Bake at 450 degrees for 30 minutes. Reduce heat to 350 degrees and bake an additional 1 hour and 15 minutes or until meat thermometer registers 180 degrees. Serve.    |
