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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Honey-Teriyaki Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled Honey-Teriyaki Chicken.

Total Time: 2 hr 15 min
Prep 25 min
Inactive 1 hr 0 min
Cook 50 min

Yield: 4 servings
Level: Intermediate

Ingredients

1 whole organic chicken, cut into 10 pieces

Brine:

2 cups water
1 cup light brown sugar
1/2 head garlic, unpeeled
4 slices fresh ginger root, gently bashed to open up
2 tablespoons kosher salt
8 sprigs fresh thyme

Glaze:

2 cups teriyaki sauce
1/4 cup honey
1 large (1-inch) piece fresh ginger root, sliced and bashed to open up
1 head garlic, halved crosswise
1 teaspoon toasted sesame oil, plus 1/2 cup
Freshly ground black pepper
Scallion threads, for garnish
Toasted sesame seeds, for garnish

Directions

Begin by making the brine. Combine the water, brown sugar, garlic, ginger, salt and thyme in a large resealable bag and swirl to dissolve the sugar. Add chicken pieces and allow to brine for 1 to 2 hours in the refrigerator.

Preheat grill to low-medium heat.

Make teriyaki glaze: In a small saucepan, over medium heat, combine teriyaki sauce, honey, ginger, garlic, and 1 teaspoon of sesame oil, and simmer until rich and slightly reduced.

Remove chicken from brine and pat dry. Discard the brine. Add the chicken to a large mixing bowl, drizzle with the 1/4 cup toasted sesame oil and season with freshly ground black pepper. Toss to coat and cook on a low-medium grill for 17 to 20 minutes per side until cooked through. Baste with teriyaki glaze for the last 5 to 7 minutes of cooking. Serve garnish with scallion threads (finely sliced scallions cut on the bias soaked in ice cold water), and toasted sesame seeds.

Recipe courtesy Tyler Florence
Show: Tyler's Ultimate Episode: Ultimate Teriyaki Chicken

More Chicken Recipes:

How to Make Chicken Empanada
Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Empanada Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Empanada.

Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by placing the  filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. In fact, the Cuban Picadillo almost resembles the Filipino Empanada in ingredients and taste.

Empanada can be fried or baked. I prefer the baking method since it gives more flaky texture to the crust.

Ingredients:

Filling

1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
1/2 piece chicken cube
2 tbsp cooking oil

Crust

3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt

Watch the cooking video:

Cooking Procedure

1. Cook the Filing

1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Saute the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

2. Make the dough

2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

4. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

5. Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

6. Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

7. Remove from the oven.

8. Serve hot.

Source: panlasangpinoy.com

More Chicken Recipes:

Chicken Empanadas
Chicken Parmesan
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

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A typical breakfast in Spain is toast with olive oil and tomato spread. Tostada con tomates/coffee with milk & toast with tomato. This is my favorite breakfast in the world!! Eat with salt and olive oil.

Din Sum Food List

Crunchy Topped Cauliflower Carrot Bake

1 head cauliflower, broken into small florets
4 medium carrots, peeled, sliced in bite size pieces diagonally
3 egg yolks
1/4 tsp salt
2 Tbsp lemon juice
1 dash hot pepper sauce
1/2 cup butter, melted
3/4 cup coarsely crushed crackers (like Ritz)
1 Tbsp butter, melted

Preheat the oven to 350 degrees.
In a large saucepan, put the cauliflower and carrots, add water about half way up, and put over high heat and bring to a boil, turn heat down to a slow boil and cook for about 6 to 7 minutes or until vegetables are just barely fork tender. Drain well and dump into a large shallow casserole dish.
In a food processor, add the egg yolks, salt, lemon juice, and hot pepper sauce and start blending just to mix, then, with motor running, slowly drizzle in the melted butter and continue blending until sauce thickens.
Pour sauce over the cauliflower-carrot casserole.
In separate bowl, stir together the cracker crumbs and 1 tablespoon of melted butter until combined well, then distribute evenly over the vegetables with mixture.
Put in oven and bake for 25 to 30 minutes or until hot and bubbly and the crumbs have browned some.
Remove and allow to cool for a few minutes, then serve warm.
Makes 4 to 6 servings.





Favourite in Din Sum Food



Dan Dan Noodles
Directions:
Ingredients:
1. 450g/1lb egg noodles;
2. Salt 1 tbsp;
3. 2 tablespoons sesame paste;
4. 6 spring onions, chopped;
5. 3 garlic cloves, crushed;
6. 2inch/5cm root ginger, peeled and finely chopped;
7. 1 tablespoons light soy sauce;
8. 2 teaspoons red wine vinegar;
9. 900ml/1.5 pints chicken stock;
10.chill oil.



Dim Sum Food Truk

Not up for preparing a full meal but still hungry enough to eat one? Then grab a couple slices of bread and pack that meal into a delicious and satisfying sandwich. Keep it cool with deli meat at lunch or enjoy a fantastic grilled creation for dinner. 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lady and Sons Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Lady and Sons Chicken Pot Pie.

Total Time: 50 min
Prep 20 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional
Special equipment: 4 (2-cup) individual baking dishes

Directions

Crust:

Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Pie in the Sky

More Chicken Recipes:

Fried Chicken
Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fried Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Fried Chicken.

Total Time: 40 min
Prep 20 min
Cook 20 min

Yield: 3 to 4 servings
Level: Intermediate

Ingredients

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

Recipe courtesy Alton Brown
Show: Good Eats Episode: Fry Hard 2: The Chicken (Fried)

More Chicken Recipes:

Chicken Tetrazzini
Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna

Save and Share Fried Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Tetrazzini Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Tetrazzini.

Total Time: 1 hr 35 min
Prep 35 min
Cook 1 hr 0 min

Yield: 6 to 8 servings
Level: Intermediate

Ingredients

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Foods that Refuel

More Chicken Recipes:

Chicken Pot Pie
Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

Save and Share Chicken Tetrazzini Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Pot Pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Pot Pie. 

Total Time: 1 hr 55 min
Prep 30 min
Inactive 30 min
Cook 55 min

Yield: 4 individual pot pies
Level: Intermediate

Ingredients

3 whole (6 split) chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Copyright 2005, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Back for the Weekend

More Chicken Recipes:

Perfect Roast Chicken
Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Perfect Roast Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Perfect Roast Chicken.

Total Time: 2 hr 10 min
Prep 20 min
Inactive 20 min
Cook 1 hr 30 min

Yield: 8 servings
Level: Intermediate

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Show: Barefoot Contessa Episode: The Homecoming

More Chicken Recipes:

Spinach and Mushroom Stuffed Chicken Breasts
Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken 

Save and Share Perfect Roast Chicken Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spinach and Mushroom Stuffed Chicken Breasts Recipe. Enjoy our collection of quick & easy recipes and learn how to make Spinach and Mushroom Stuffed Chicken Breasts.

Total Time: 35 min
Prep 15 min
Cook 20 min

Yield: 4 servings
Level: Intermediate

Ingredients

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil

Sauce:

2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth

Directions

Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Tool Shop  

More Chicken Recipes:

Chicken Enchiladas
Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas

Save and Share Spinach and Mushroom Stuffed Chicken Breasts Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Enchiladas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Enchiladas.

Total Time: 1 hr 15 min
Prep 1 hr 0 min
Cook 15 min

Yield: 16 enchiladas, 8 servings
Level: Intermediate

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

More Chicken Recipes:

Mexican Lasagna
Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions
Cumin Grilled Chicken Breasts
15-Minute Marinated Chicken
Pineapple Chicken Fajitas
Oven Chicken Stew

Save and Share Chicken Enchiladas Recipe

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Chinese food is very healthy and beneficial, as it is to promote the health benefits, such as long life, self-healing abilities and medicinal value, the purpose of maturity. It requires a good knowledge and experience Oriental cuisine prepared. It is cooked in polyunsaturated oil and not as the basis of milk cream, butter or cheese ingredients used. While the meat is used, it is not used to avoid excessive animal fat and high cholesterol level. This type of food is called the real Chinese food, which is actually a perfect diet for good health. Traditional food must include rice, noodles and vegetables.

Serving of food is also very special. It is almost mandatory service cut into small pieces of food before, but no knife at the dinner table. The herbs and spices, such as the right combination of things is very important. The food should be attractive color and texture, must be enjoyed in peace. You can choose from a variety of different nutritional value of food. Chicken, beef and vegetables are a good combination. One can have dishes like sesame chicken, fried cashew chicken or beef and place cauliflower. These vegetables are very nutritious, but like the traditional food Luo Mian noodles soaked in oils, fats and carbohydrates good for health.

Chinese food may be rich in vegetables is a healthy choice when dining out, although some options include more than one day's worth of sodium. Chinese chicken and broccoli is a low-calorie, low fat, high in fiber and potassium. But like other Chinese dishes, it is high in sodium. Chicken and broccoli nutrition information according to different chefs and recipe.

Part of a 500 grams, about 2 cups Chinese chicken and broccoli, contains 328 calories, according to the DailyBurn provide nutrition information. If you follow the 2000 calorie diet, a service provides 16 percent of the daily calorie needs.

Although I like to cook, has taken some delicious food, created from the local requirements, sometimes my husband and I sailing charter in the Caribbean, I announced the closure of the kitchen. I like to explore the island, and I keep discovering new things. What could be the Caribbean as a unique dining experience. The type found in restaurants and to provide them with rich fare, a variety of people themselves. Whether you become a sailing destination, the Caribbean islands, numerous dining options available to you. Roadside restaurants and the beach is from the four-star establishments station domain, constitute the Caribbean are reflected in the cultural integration of the dishes have their roots all over the world, including the UK, Dutch, French, Spanish, Chinese and Creole, and so on.

French cuisine with the freshest fish

Le Genois, the earth connection Pasteur, Dells Sant, has a great waterfront location, so most of their customers yachters. By the Philippe and Chantal, a couple from Bordeaux, own, operate several of the host yacht club visitor services and operation of several yachts, as well as special music in April sponsored Genois - an annual sailing race Pitre, melon de Cape Island and Sant. Philip and Chantal is a beautiful and useful, warm, fluent in English, is a wonderful cook! Such as fish pate, smoked fish and cheese, crisp salad is a delicious starter, dessert is dead. Dinner is a reasonable price three fixed menu.

Best dishes

Cleaning the beach in front of a long-term Bay, Grand Case Saint Martin on the French side the town, known as the gourmet capital of the Caribbean. Main street is lined with excellent restaurants one after another, first-class service, elegant French cuisine from all the inexpensive barbecue. All the restaurants have prices posted on the blackboard menu, but half the fun is to be by their interest in reading when you decide where to eat in the pedestrian street. In to the restaurant, you will also pass a climate control wine room and a beautiful, well-stocked bar. Blue cloth covered tables set up along the terrace, which is 50 feet wide, watching the grand case bay and Anguilla in the distance the flashing lights went out. Food menu is imaginative and not only introduced, but be sure to please your taste buds. The wait staff attentive and informative. Be sure to order a special meal at the start soufflé. This is an epicurean delight!

Caribbean food is a unique island, which is reflected in numerous food and beverage outlets. Whether you are a shack at the roadside or in the four-star dim sum restaurant, you will eat well. To find your restaurant, please book the Caribbean Virgin Islands sailing charter sail colors.

Mission Street Food is a restaurant. But it is also a charitable organization, taco trucks, a hamburger stand, and take-away in an obscure place to roll up the Chinese invention of chef Hall. In various embodiment of the Convention which upends traditional restaurant, and cooking in the moral satisfaction of search.

Street food like Mission itself, this book more than one thing: This is a step by step recipes feature photography and clever comment, but it is also a reckless project memoirs, re-established marriage and a city of the food scene. With stories and recipes, you will find an ideal business plan, cheeky declaration, and fried chicken from the problem of food to pantries and thoughtful article. In addition, the comics. Finally, mission street food: recipes and ideas incredible restaurants, from cooking, a twenty-first century, anti-traditional visual beauty to eat.