Mariachi Chicken Rolls Oamc Recipes

PHYLLO CHICKEN ROLL OAMC

Steps:

• saute peppers, onion and garlic until just tender and let cool.
• combine ricotta and egg well then add chicken, gruyere and parmesan and mix well. Then mix in vegetables.
• layer phyllo and butter on a cookie sheet, one phyllo sheet, then brush with butter and for all 6.
• spread chicken mixture on phyllo sheet, stopping one inch from one short edge.
• roll, starting with the side that has the filling, then seal edge with butter.
• brush entire roll with butter, then wrap and freeze.
• To reheat: partially thaw roll overnight in the fridge. Brush with 1 tablespoon butter. Bake at 375 degrees for 40 to 50 minutes. Let stand for 10 minutes before serving.

OAMC CHICKEN FRIED RICE

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

EASY TERIYAKI CHICKEN OAMC

Steps:

• Mix soy sauce, sugar, vinegar, vegetable oil, garlic and ginger to make marinade.
• Freeze chicken in marinade in a 1-gallon bag.
• To serve:.
• Thaw.
• Pour chicken and marinade into a baking dish.
• Bake in a preheated 350º oven for 35 minutes.
• Prepare rice according to package directions.
• Serve chicken over rice.

MEXICAN CHICKEN- OAMC

Steps:

• In a large Dutch oven, cook the onion and garlic in oil until tender.
• Add in all ingredients (including spices) except for chicken. Bring to a boil.
• Reduce heat and simmer 10 minutes, stirring occasionally.
• Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
• To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
• To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
• Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.

MARIACHI CHICKEN ROLLS OAMC

Steps:

• Combine pepper, scallions, and black olives in a bowl and set aside.
• Blend cream cheese and salsa in a large bowl with an electric mixer and set aside.
• Slightly flatten chicken by laying each piece on a cutting board and press down on the thickest part of the chicken.
• Place 2 tablespoons of pepper mixture near the wide end of each piece of chicken.
• Starting with the widest part of chicken roll the chicken around the filling. Repeat with each chicken breast.
• Divide chicken evenly among 3 lightly greased eight inch square baking dishes.
• Divide cream cheese mixture evenly over chicken and sprinkle with paprika to taste.
• Wrap each dish in plastic wrap top with foil, label, and freeze.
• To use thaw one entree in the refrigerator.
• Preheat oven to 350 degrees F.
• Remove foil and plastic wrap and replace foil. Bake covered fro 1 hour.