Chicken Breast Recipes

As we all know I love to eat Chicken but I also like to eat a variety of meals with chicken, so I try to use recipes from different cultures to give more variety to my meal.  My two favorite cultures are Mexico and China, the food from both of these places is so good and appetizing.  Here are two recipes that I like to use.

Mexi-style Chicken breasts

4 Chicken breasts
4 Eggs
1/4 c Bottled taco sauce
1/2 ts Salt
2 c bread crumbs (Fine)
2 tsp Ground cumin
2 tsp Chili powder
1 tsp Oregano (crushed)
1 tsp Garlic powder
1/4 c Butter or margarine, melted
Shredded Cheddar cheese
Shredded lettuce
Tomato (wedges)
Sour cream

Take the skin off the chicken breast and pat with wet paper towels.  Beat eggs in a shallow container, I usually use a 9×9 cake pan.  Add the salt and taco sauce.  Mix the bread crumbs, cumin, chili powder, oergano and garlic powder in another shallow container.

Drop your chicken breasts into your eggs and coat well.  Then put it in the crumb mixture and turn it to evenly coat.  Organize the chicken in a pan making sure that it does not overlap.  Pour the melted butter evenly over the chicken.  Set your oven to 375 and cook for about 35 minutes, the chicken should be crunchy on the outside but still soft on the inside.  Use the cheese, tomato, and sour cream as trimmings as desired.  Serves 8.
Sour Cream Chicken Enchiladas

¼ c chopped onion
2 Tbsp butter
1 4 oz can of diced green chili peppers
3 oz cream cheese, softened
1 Tbsp of milk
¼ tsp of ground cumin
2 c cooked chicken breast, cubed
1 can of cream of chicken or mushroom soup
8 oz sour cream
1 c milk
¾ c Monterey Jack or cheddar cheese
Flour Tortillas

Over medium-high heat cook the onion and butter in a skillet, once tender and slightly brown pull off heat and add 1Tbsp green chilis.

In a seperate bowl add cream cheese, 1 Tbsp milk and cumin.  Then add the onion mix and chicken breast.

Fill tortillas with 3 Tbsp of chicken mix and put in a greased 3 qt baking dish.

In another bowl add soup, sour cream, and 1 cup milk, and rest of green chilis (if you don’t like spicy things you can add less, I usually use only half of the can.)  Pour over tortillas cover with foil and bake at 350 for 35-40 minutes.

When done pull out and sprinkle with cheese then cook til cheese is melted and serve.