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All Recipes » Poultry Recipes » Mexican Chicken () 1 Vote(s)
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Senior Member

Posts: 330
February 2004

Mexican Chicken Tue, 10 February 2004 21:35
1 bell pepper
1 onion
2 minced garlic cloves
2-1/2 cups tomato sauce
3 Tbsp chili powder
1 Tbsp cocoa powder
2 Tbsp water
1 tsp parsley
4 boneless skinless chicken breasts

In a large nonstick skillet, saute the pepper, onion and garlic. Add the tomato sauce and chili powder. Dissolve the cocoa in water and add to the tomato mixture. Place the chicken into an oven-ready, freezer-safe container. Pour sauce over the top. Sprinkle with parsley.

To Freeze: Freeze in oven-ready container in sauce.

To Reheat: Bake at 350 for 30 minutes from defrosted.

[Updated on: Wed, 03 March 2004 20:58]

Senior Member

Posts: 213
February 2004

  Re: Mexican Chicken Thu, 19 February 2004 19:48
One of my favorites! No need to cook the chicken ahead of time as the recipe suggests. Just make the sauce and add it over the uncooked chicken breasts in an oven-safe dish.
Senior Member

Posts: 337
February 2004

  Re: Mexican Chicken Wed, 03 March 2004 20:54
3.5 stars. I am not a mexican food fan so when I smell it, I'm thinking that I won't like it but when I eat it, it's actually pretty good. =)

We defrosted for two 10 minute cycles in the microwave and then baked for about 45 minutes and it was perfect.

[Updated on: Wed, 03 March 2004 21:04]

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