baked chicken breast... help?

Question

hey guys, i wanted to bake a chicken breast dinner for my mom and sister. any great tasting ideas? maybe something spanish? please assist, thanks!

Answer 1

Here you go, my family just loves this recipe.

Top Secret Recipes version of Applebee's Tequila Lime Chicken

One of Applebee's top-selling signature dishes, this tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. (http://www.topsecretrecipes.com)
Serves 4.

Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo or salsa on the side.
Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Answer 2

SPANISH CHICKEN BAKE

1 1/3 c. water
1/2 (4 oz.) can diced green chili peppers (optional)
1 (4 1/2 oz.) pkg. regular Spanish style rice mix
1 (2 oz.) can mushrooms, stems and pieces
4 boned skinless chicken breast halves
1/4 c. finely shredded cheddar cheese

Preheat oven to 350 degrees. Meanwhile, bring water to a boil. In a 10x6x2-inch baking dish, combine the boiling water and rice mix. Drain mushrooms. Stir mushrooms and chili peppers into rice mixture. Arrange chicken on top of rice mixture. Cover tightly with foil.
Bake at 350 degrees for 35-40 minutes or until rice and chicken are tender and chicken is no longer pink. Sprinkle with cheese. Then bake, uncovered, for 2 or 3 minutes more or until cheese is melted. (I use Lipton Spanish Rice Mix.)

This is a low calorie, low fat meal.

Answer 3

Top your bonless skinless chicken breast with a can of Rotel and bake it longer on a lower heat (for tenderness). Bake at 300 degrees for 1 hour and after an hour top some shredded cheese (monterrey jack & colby) on top of the chicken and put back in the oven for 10-15 minutes. Serve the chicken on a bed of spanish rice with some charro beans on the side. You can buy the spanish rice in a box and buy the charro beans in a can. Good Luck.

Answer 4

My favorite recipe site is www.allrecipes.com. Try it and check it out, they have a TON of chicken dishes!