Wednesday, June 24, 2009

Avocado Mango Chicken

Hi girls! Its been a long time since I posted a recipe so I figured I'd better get a move on it. This is so good, and its from self magazine so its lowfat. I altered it a little because I'm usually not a fan of whole baked chicken unless it has a thick sauce (I know. weird) anyway...I put instructions for had I did it at the bottem. enjoy!

1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)
2 limes
4 boneless, skinless chicken breasts (4 oz each)
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas
Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in a bowl. Place chicken in a sealable plastic bag and pour in marinade. Refrigerate 30 minutes. Heat oven to 350 degrees. Combine mango, avocado, cilantro, onion, salt and juice from remaining lime in a bowl, then refrigerate. Transfer chicken and marinade to a baking dish and cook until tender and no longer pink, approximately 20 minutes. Remove chicken from oven, place each breast on a plate and top with 1/4 of salsa. Serve with 1 tortilla each.

So instead of using the whole chicken breast I sort of made fajitas. I marinaded just strips of chicken and then poured it in to a saute pan to cook until it was cooked through. Then I just piled the chicken, and delicious avocado mango salsa in a tortilla. delicioso. I served it with this really yummy bean side dish. you just sautee one stalk of celery and half of an onion until they are soft. Then sprinkle two teaspoons of taco seasoning over them. Then stir in one cup of black beans (I just did the whole can. whatev) and 2/3 cup chicken broth. just keep it on the heat until most of the liquid cooks out. they are so good. and healthy :)

Thursday, June 11, 2009

Chicken Pesto

prepared pesto
8 boneless skinless chicken breasts
breadcrumbs (I added my favorite italian spices)
4 slices provolone cheese, cut in half
1 (4 ounce) can sliced mushrooms

1 Heat oven to 350 degrees.
2 Spray rectangular dish (9 by 12 inch) with non-stick spray.
3 Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
4 Place chicken in baking dish.
5 Spread pesto sauce evenly over chicken breasts.
6 Cover each breast with ½ slice of provolone or mozzer. cheese.
7 Spread mushrooms over cheese.
8 Bake in oven for 45- 50 minutes.
9 Serve with pasta.
*I waited until about 10 minutes prior to the chicken being done to add the mushrooms and cheese to avoid the cheese being overcooked.
I served with a white sauce pasta, asparagus (boiled then added parm. cheese), and rhodes roles because they are so easy and taste like you baked fresh roles. This recipe was without a doubt one of the easiest ones for how good the flavor is. You are going to love it! Will someone please upload a delicious recipe for me to try? Love you girls.