Mexicanchickenchilitart Recipes

MEXICAN CHICKEN CUTLETS

Mexican Chicken Cutlets image

These are very nice with a side of spanish rice and some sliced tomatoes and avocados. We sometimes have them on toasted buns with monterey jack cheese for really good sandwich.

Provided by Sandy in Oklahoma

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, small
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1 tablespoon vegetable oil
1/3 cup mayonnaise
3/4 teaspoon lime zest
2 tablespoons chunky salsa
1/8 teaspoon fresh ground pepper

Steps:

Pound chicken between wax paper to 1/4 inch thick. In small cup, combine chili powder, salt, cumin, and cayenne. Sprinkle over both sides of chicken.
In large skillet, heat oil over medium-high heat. Cook chicken 2 to 3 minutes per side, until cooked through; set aside.
Combine mayonnaise, lime peel, salsa and pepper.
Serve mayonnaise mixture on the side as a dipping sauce for the cutlets.

Nutrition Facts : Calories 240.2, Fat 11.5, SaturatedFat 1.8, Cholesterol 73.5, Sodium 414.2, Carbohydrate 5.5, Fiber 0.3, Sugar 1.5, Protein 27.6

MEXICAN CHICKEN CHILI

Mexican Chicken Chili image

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.

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