Wednesday, January 24, 2007

Cream tacos, pecan chicken, rosemary chicken and potatoes

Yield: Good (12)
Labor: 3 hrs total -- not bad, but the raw chicken means you gotta
do it all in one night.
Flavor: High -- all these taste great.
Cost: Low (about $3.30 per)

Have on hand: Tinfoil, olive oil, large rosemary shrub growing outside

Store:
6-pack of chicken
red potatoes
garlic
lemon
salad greens
Can of chicken-and-mushroom soup
Can of diced green chilis
1 cup half-and-half
corn tortillas

Prep:
Crush pecans and stir with 1/2 cup breadcrumbs.
Salt and pepper some flour for dredging.
Set out two 12" squares tinfoil on a cookie sheet.
Get rosemary, clean and chop it.
Mince garlic.
Make salads.

Potatoes:
Preheat oven to 450. Put potatoes in oiled baking dish; sprinkle
with oil, and rosemary. Bake 25 min. Clean out the dish after.

Rosemary Chicken Packets:
Lower oven to 400.
Oil the foil. Put a chicken breast on each square; sprinkle garlic,
rosemary, zest and lemon juice. Seal packets and place on cookie sheet.
Bake 25 min (can do simultaneously with Pecan Chicken)

Pecan Chicken:
Trim up chicken. Coat thick parts in Caesar dressing, roll in pecan
mix and bake 25 min at 400.

Cream tacos:
Lower oven to 325.
Dredge thin chicken parts in flour and saute.
Mix soup, chilis, half-and-half. Tear tortillas into 4 or 5 pieces each.

Layer in pan: Soup mixture, tortillas, cheese, tortillas, soup,
chicken, gravy, cheese, tortillas, soup, cheese, tortillas, soup,
cheese.
Bake covered (tinfoil works in a pinch) at 325 for 1 hour. Uncover
and allow to brown on top.

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