Wednesday, October 08, 2008

Oven-Fried Chicken Chimichangas

Diabetic Recipes Oven-Fried Chicken Chimichangas 2/3 cup Pace® Picante Sauce 1 tsp. ground cumin 1/2 tsp. dried oregano leaves, crushed 1 1/2 cups chopped cooked chicken 1 cup shredded Cheddar cheese 2 green onions, chopped 6 flour tortillas (8'') 2 tbsp. butter OR margarine, melted Fresh cilantro MIX picante sauce, cumin, oregano, chicken, cheese and onions. PLACE about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on baking sheet. Brush with butter. BAKE at 400°F. for 25 min. or until golden. Serve with additional picante sauce. Garnish with cilantro. Makes 6 chimichangas. TIP: For 1 1/2 cups chopped chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts OR thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken. Diabetic Recipes Diabetic Recipes Diabetic Recipes

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Tuesday, March 18, 2008

Brushetta Chicken Bake

Brushetta Chicken Bake 1 can (14.5 oz.) diced tomatoes, undrained 2 cloves garlic, minced 1 pkg (6 oz.) stuffing mix, chicken 1-1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces 1 teaspoon dried basil leaves 1 cup shredded Mozzarella cheese Preheat oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 cup water; stir just until stuffing mix is moistened. Set aside. Place chicken in 13 x 9-in baking dish; sprinkle with basil and cheese. Top with stuffing mixture. Bake 30 minutes or until chicken is cooked through. Makes 6 servings.

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