4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional
In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).
Butterfly them open,don't cut all the way through. Sautéed diced onion, chopped mushrooms, and grated zucchini add some garlic s&p after it's done let cool and stir in some grated cheese. Stuff into the chicken roll in pinko nd bake @450 until done. Delish
I know you said chicken but I've used this one for both chicken and pork. . I mix garlic powder and italian seasoning in the mayo. Dh loves it and it smells soooo good cooking! And I also use regular or seasoned breadcrumbs.
Tom's Down To The Bone Pork Chops!
Recipe by: gutpyle
Are you sick 'n tired of dried-out, tough pork chops? I was, until I came up with this recipe. The trick to cooking meat & poultry is to know your internal...
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1 hour 10 mins
6 thick-cut bone-in pork chops
1 to 1/2 cups mayonnaise
1 box panko bread crumbs
Prep:30 mins | Cook:40 mins
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with the nonstick spray. Put a good amount of the bread crumbs on to a big plate.
Make sure the chops are close to room temperature before cooking. It's always a good idea to let any type of meat get almost to room temp before cooking.
Rinse off the chops with water & dry them off with paper towels. The secret is to get these as dry as you can.
Take the mayo & season it up with your favorite seasoning, like Cajun, horseradish, garlic & herb, or any nice blend that you like.
Brush the chops generously with the mayo. Then put them on the plate with the panko bread crumbs. Gently cover the chops with the bread crumbs.
Lift up the chop, gently shake off any excess bread crumbs & lay it in the 9x13 pan. Repeat with all 6 chops.
Place in oven & bake for 35 minutes. Then after the 35 minutes you will need to take an internal temp reading with the meat thermometer.
Put the meat thermometer in the thickest part of the chop without touching the bone. Take a reading, you are looking for 145 degrees F.
Place back in oven till you reach 145 degrees F. After you reach 145 degrees F, take the pan out of the oven & cover it loosely with foil. Let it sit for 10 to 15 minutes. Grab a beer.
After the 10 to 15 minutes is up, you are ready to serve them. I like to serve these with some garlic smashed potatoes & grilled asparagus.
These chops will be juicy & tender you won't believe it! So grab another beer & get those chops DOWN TO THE BONE!
When seasoning up the mayo, just use whatever is your favorite. The are so many good blends at the store now. Panko bread crumbs are next to regular bread crumbs in the store. Progresso makes them & they come in a box.