Wednesday, May 8, 2013

Southwestern Chicken

My boyfriend was craving southwest chicken. He is a salsa fan. He often picks up the organic salsa in the produce section when he is craving salsa and eats it with his eats his eggs. So he told me that he wanted a southwestern chicken dish. I remembered in my cookbooks that I have a Southwestern Cookbook  from Favorite Recipes published in 1989. So I decided to make....

Keam's Canyon Chicken
Makes 4 servings
4 cups tortilla chips, processed into rough coarse crumbs with a food processor or crushed in a plastic bag with a rolling pin
1 chicken, cut up into pieces (recipe calls for 3 to 3 1/2 lbs but can be as big as 4 1/2 lbs), or various chicken pieces you like
1/4 cup butter, melted
1 package (1 1/4 ounces) taco seasoning mix
2 to 3 cups shredded iceberg lettuce
1/2 cup sour cream or more
1 medium avocado if desired
1 lemon, cut into wedges
Salsa
Preheat your oven to 350 F. Place tortilla chips on a large plate. Mix butter and taco seasoning mix in pie plate. Dip chicken in butter taco mixture than cover with tortilla chips than place in a 13x9x2-inch pan. Bake, uncovered, 1 hour or until juices run clean .
To serve:
Arrange chicken on a bed of shredded lettuce, top with sour cream (or place it on the side), along with the salsa, and a slice of avocado if desired.
The dish went over very well. It was might tasty. Maybe the only extra it needs now is a little guacamole?





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