Chicken Recipies

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chicken salad

• 4 Boneless Skinless Chicken Breasts
• 1 Tbsp. fat free Ranch Dressing
• 1 (16 oz.) can Pear or Peach slices, drained and chopped
• 1 (11 oz.) can Mandarin Oranges
• 1 cup Red or Green Bell Peppers diced
• 2 Scallions or Green Onions sliced
• 1/3 cup Fat-Free Mayonnaise
• 2 Tbsp. Lime Juice
• a dash Cayenne Pepper
• 10 Mission® Light or Fat Free Flour Tortillas

Recipe Instructions:

1. Arrange chicken breasts on a broiler pan sprayed with non-stick cooking spray. Brush with ranch-style dressing. Broil at 500 degrees four inches from heat for 7 to 10 minutes. Dice chicken.
2. In a bowl, combine the chicken, peaches, oranges, bell pepper and onions. In separte bowl, stir together mayonnaise, lime juice and cayenne.
3. Stir dressing into chicken mixture and toss gently. Spoon mixture onto tortillas, fold in sides and roll up tightly to serve.
4. Salad can be covered and chilled up to 24 hours in advance.

Chicken Tamales

• 6 cups Maseca Corn Masa Mix for Tamales
• 6 cups Chicken broth
• 1 cup corn oil
• 2 tsp salt
• 1 tsp baking powder
• 1 1/2 large rotisserie chicken
• 2 cans salsa verde or tomatillo sauce
• 1 bag corn husks

1. Soak the corn husks in warm water until soft.
2. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
3. Shred the chicken and marinate in the green salsa or tomatillo sauce.
4. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
5. Fold the sides of the corn husk to center over the masa so that they overlap to make along package.
6. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
   Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.

Enjoy this delicious chicken tamales

Chicken a la King Recipe

• 3 tablespoons butter
• 1 cup fresh sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups evaporated milk or half-and-half
• 1 1/2 cups chicken broth
• 3 cups diced cooked chicken
• 1/4 cup chopped pimiento

1. Melt butter in a medium saucepan. Add mushrooms and green pepper; cook for 5 minutes. Blend in flour, salt, and pepper. Continue stirring and cooking until smooth and bubbly. Gradually add milk and chicken broth, stirring constantly.
2. Cook for 10 minutes, stirring frequently. If you'd like a thicker sauce, blend 2 tablespoons of cornstarch with 1/4 cup cold water; add to sauce, a little at a time, until desired thickness is reached. Cook for a few more minutes.
3. Add chicken and pimiento; heat through. Serve on toast points or pastry shells or rice. Chicken a la King Recipe serves 6 to For mouth watering chicken recipies, do visit the site and get the taste of quick-n-easy to make chicken recipies.