5 T butter
1 cup chopped onion
2 cups cooked chicken, chopped or shredded
4 oz chopped green chiles
1/4 cup flour
1 T chili powder
1/2 tsp ground coriander
1/2 tsp. ground cumin
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack
12 tortillas-I prefer flour
Melt 2 T. butter and cook onions until softened. Remove to a bowl. Add chicken and green chiles. Melt remaining butter. Blend in flour and seasonings. Whisk in chicken broth. Cook, stirring until sauce boils. Remove from heat. Stir in sour cream and ½ cup cheese. Stir ½ cup sauce into chicken mixture. Spoon chicken mixture into tortillas and roll up. Place in 9x13 pan. Top with remaining sauce and cheese. Bake uncovered at 350 for about 25 minutes.
Showing posts with label Lori. Show all posts
Showing posts with label Lori. Show all posts
Monday, December 21, 2009
ENCHILADAS DE POLLO Y QUESO
Thursday, February 12, 2009
Feta Stuffed Chicken
This is a recipe that I got out of Cooking Light. It's a great dish to impress guests. A nice meal to serve at a dinner party. It's relatively easy to put together and healthy enough to have any night of the week. Enjoy!
1 (4 oz) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 oz) crumbled feta cheese with basil and tomato (note: I've used plain feta in this with good results)
Vegetable cooking spray
1 1/2 teaspoons margarine or butter, melted
3 cups torn spinach or baby spinach
1/2 cup chopped fresh basil
1 TBS balsamic vinegar
1 tsp olive oil
1/8 tsp pepper
Place each chicken breast half between 2 sheets heavy-duty plastic wrap; pound with mallet or rolling pin to 1/4 inch thickness. Dredge chicken in breadcrumbs. Spoon 1 tablespoon feta cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle chicken with melted butter or margarine. Bake, uncovered at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad. Yield: 4 servings. Serving size 1 chicken breast half and 3/4 cup salad.
Calories 207 Protein 29.6, Fat 6.2
1 (4 oz) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 oz) crumbled feta cheese with basil and tomato (note: I've used plain feta in this with good results)
Vegetable cooking spray
1 1/2 teaspoons margarine or butter, melted
3 cups torn spinach or baby spinach
1/2 cup chopped fresh basil
1 TBS balsamic vinegar
1 tsp olive oil
1/8 tsp pepper
Place each chicken breast half between 2 sheets heavy-duty plastic wrap; pound with mallet or rolling pin to 1/4 inch thickness. Dredge chicken in breadcrumbs. Spoon 1 tablespoon feta cheese onto each piece of chicken; fold chicken in half.
Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle chicken with melted butter or margarine. Bake, uncovered at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad. Yield: 4 servings. Serving size 1 chicken breast half and 3/4 cup salad.
Calories 207 Protein 29.6, Fat 6.2
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