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Mexican chicken breast
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| Artist: |
_ |
| Categories: |
Chicken, Mexican, North American, Poultry, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Quaker Oats (quick or | | | -old-fashioned, uncooked) | | 1
| tbsp | Minced parsley | | 3/4
| tsp | Chili powder | | 3/4
| tsp | Paprika | | 2
| | Chicken | | | -breasts, split, skinned | | 3
| tbsp | Margarine, melted | | 2
| med | Tomatoes, coarsely chopped | | 1/2
| cup | Chopped green pepper | | 1/4
| cup | Coarsely chopped onion | | 2
| tbsp | Minced parsley | | 1
| small | Clove garlic, minced | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | Heat oven to 425 degrees.place oats,parsley and seasonings in blender or food processor;blend about 1 minute,stopping occasionally to stir.coat chicken with oat mixture.place on rack in 15 x 10" jelly roll pan;gently,brush entire surface of chicken with margarine.bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork.meanwhile,combine remaining ingredients;mix well.serve with chicken. | | 2 | makes 4 servings. |
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