Okay, Mady was in a weird mood and didn't want to eat anything but the cilantro corn I made for the side-dish (apparently she thought dinner needed macaroni), but Adair devoured this! And I was so full after only half a medium sized chicken breast!
Ingredients:
Chicken breast
Cheese, finely shredded (I went with Colby Jack and Mozzarella)
Cilantro, fresh if possible
Paprika
Garlic Salt
Bacon, at least 2 strips per medium breast
The seasonings can be interchangeable with whatever suits your taste buds.
Preheat your oven to 400. Make a slit in your chicken breast, going about halfway into the breast, and leaving a half inch of uncut chicken on each side of the slit. Mix your shredded cheese, spices, and cilantro. I tossed mine by hand. Stuff your cheese mixture into the chicken breast. Wrap each breast with bacon strips, with the ends under the chicken if possible. Bake for 40 minutes. The best results are from baking on a roasting pan, so all the juices and bacon fat will drip down and not cause the bacon to remain soft and not crisp up.
The smell was incredible while they were baking. I put a side of cilantro corn (corn cooked with fresh cilantro, garlic salt, and white pepper) to go with it. This meal seriously filled us all up. And it's hard for me to eat until the point of being stuffed!
Monday, February 11, 2013
Friday, February 8, 2013
Spicy Garlic Lime Chicken and Rice
This recipe definitely needed a bit more heat for my liking, so next time I'll add in red pepper flakes. I didn't take into account that the citrus would greatly sweeten everything!
Ingredients:
Chicken breast (I used 3)
1-2 limes
Garlic Salt
Paprika or Red Pepper Flakes
Creole seasoning
Cilantro
Preheat your oven to 375. Put your chicken breasts on a pan lined with foil. Season to your desire with garlic salt, paprika/red pepper flakes, and Creole seasoning, doing a little more heat than normal due to the citrus.
Zest your lime entirely. Set the zest aside. Slice the lime and arrange 3-4 slices per breast, depending on the size of your chicken. Bake the chicken for 40 minutes.
Rice:
I used minute rice. Cook your rice according to the directions. Once the rice is set, add the lime zest, cilantro, garlic salt, and a dash of red pepper flakes for just a touch of heat. Be careful not to do too much pepper so it doesn't overpower the entire dish.
Serve up and enjoy! This dish lends itself easily to playing with different spices since citrus marries well with so much.
Ingredients:
Chicken breast (I used 3)
1-2 limes
Garlic Salt
Paprika or Red Pepper Flakes
Creole seasoning
Cilantro
Preheat your oven to 375. Put your chicken breasts on a pan lined with foil. Season to your desire with garlic salt, paprika/red pepper flakes, and Creole seasoning, doing a little more heat than normal due to the citrus.
Zest your lime entirely. Set the zest aside. Slice the lime and arrange 3-4 slices per breast, depending on the size of your chicken. Bake the chicken for 40 minutes.
Rice:
I used minute rice. Cook your rice according to the directions. Once the rice is set, add the lime zest, cilantro, garlic salt, and a dash of red pepper flakes for just a touch of heat. Be careful not to do too much pepper so it doesn't overpower the entire dish.
Serve up and enjoy! This dish lends itself easily to playing with different spices since citrus marries well with so much.
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