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Tex Mex Chicken – Microwave/Toaster Oven/Indoor Grill/Electric Skillet – Serves 2
Ingredients:
2 boneless chicken breasts or legs (skin off for microwave)
2 tablespoons oil (omit if using microwave)
2 tsp. Taco seasoning (use store bought or see below)
Salt & Pepper to taste
Salsa (optional)
Suggested side dishes: steamed vegetables with rice; fresh green salad.
Illustration 1: A butterflied chicken breast (from Google Images)
Method:
Microwave:
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Mix the raw chicken with seasonings, salt and pepper and place in a microwave-safe dish.
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Cover lightly with salsa (if desired) and cook on HIGH power for 5-8 minutes until chicken reaches an internal temperature of 165°F (74°C), turning the container at least once and flipping the chicken half way.
Note 1: Cooking times may vary with microwave ovens. To unsure proper cooking see Note 2.
Toaster Oven, Indoor Grill, Electric Skillet:
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Preheat the oven/grill/skillet to 375°F or to the default setting (if you cannot adjust the temperature).
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If the chicken is thick, butterfly it (cut it almost halfway through thickness wise (see Illustration 1). Mix the raw chicken with the seasonings, salt, pepper and oil.
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Bake/Grill/Fry until the chicken is browned on the outside and cooked through (see Note 2)
Note 2: It is recommended you check the temperature of the chicken with an instant read probe thermometer and that it reach a minimum internal temperature of 165°F(74°C) for at least 15 seconds.
Variations/Other Uses: This chicken (cooked of course) is great when used in tacos, quesadillas, and burritos. Simply use your favourite toppings with this chicken folded in a flour tortilla and you have an excellent on-the-go snack. You can refrigerate the chicken for up to 3 days.
Taco Seasoning
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon chili powder (vary to taste)
¼ teaspoon cayenne powder (vary to taste)
½ teaspoon oregano
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Combine all ingredients in an airtight container and store in a cool place.
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