Saturday, February 06, 2010

Recipe of the week #9 and #10

I'm updating with couple recipes...and then maybe I'll do a non food blog post, haha. This past monday I got to have the Kertsons over for dinner! I made was super, super yummy.

Enchilada Chicken

  • 4 (4-ounce) trimmed boneless, skinless chicken breasts
  • 2 teaspoons salt-free Mexican or Southwestern seasoning (like Mrs. Dash)
  • Olive oil spray
  • 4 tablespoons enchilada sauce
  • 2 ounces (1 cup) finely shredded Cabot 75 Percent Light Cheddar
  • 2 tablespoons finely chopped cilantro

Season each chicken breast evenly on all sides with the seasoning. Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outside.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Sweet and Sour Chicken

    1 Tablespoon Cornstarch
    1 Teaspoon Garlic Powder
    1/4 Teaspoon Salt
    Ground Black Pepper, To Taste
    1 Pound Trimmed Boneless, Skinless Chicken Breast, Cut Into Bite-sized Cubes
    1 Tablespoon Toasted Sesame Oil
    1 Cup 1/2" Wide Strips Onion (about 1" long)
    1 Cup 1/2" Wide Strips Green Bell Pepper (about 1" long)
    2 Tablespoons Freshly Minced Garlic
    1/4 Cup Bottled Sweet & Sour Stir-fry Sauce (I used La Choy)

In a large bowl, combine cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until thoroughly coated.

Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, green pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp-tender, 2 to 4 minutes. Be careful not to overcook or the garlic may burn. Transfer the vegetables to a large bowl and cover to keep warm.

Return the pan to high heat and add another teaspoon oil and half the chicken in a single layer. Cook until the pieces are lightly brown on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4 to 6 minutes. Add the cooked chicken the the bowl with the vegetables. Return the pan to high heat, add the remaining oil and cook the remaining chicken.

Return the vegetables and chicken to the pan to reheat if needed. Transfer to a medium bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 bowls, and serve.

Have fun!


Anonymous said...

Sounds good can I use hamburger???? Maybe not in the sweet and sour tho.....So glad to hear you are doing so good with your cooking.... Keep up the good work.... Luv ya. G-Ma