Picantechicken Food

CHICKEN PICANTE

Steps:

• Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.

THE BEST CHICKEN PICCATA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Refrigerate the chicken cutlets uncovered for 1 hour.
• Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
• Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
• Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.

PICANTE CHICKEN

Steps:

• Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

SKILLET CHICKEN PICANTE

Steps:

• Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

PICANTE CHICKEN AND PEPPERS

Steps:

• Pound the chicken breast halves with a meat mallet until uniformly about 1/4" thick.
• Sprinkle them with a generous coating of seasoned salt on one side.
• Melt butter in a skillet and saute the chicken breast halves until golden brown, about 3- 5 minutes per side.
• Slice onion into 1/4" thick slices and quarter the slices.
• Cut all peppers into strips about 1/4" wide.
• Add onion, garlic and peppers to the sauteed chicken breasts and saute for a few minutes.
• Add the picante sauce over the top of the chicken and vegetables.
• Cover and simmer for about 5- 10 minutes, until vegetables are tender.
• Serve over hot cooked rice.

PICANTE BROCCOLI CHICKEN SALAD

Steps:

• In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.