Sunday, January 20, 2013

Cilantro Lime Chicken Bake

1. Cilantro Lime Chicken Marinade (for 4 chicken breasts)
3/4 c vegtable oil                                                      1/2 tsp salt -1/4 tsp black pepper
Juice and zest of 2 limes                                         1/2 C finely chopped cilantro
2 cloves garlic -2 tsp sugar
*I put everything in blender and have it mix and chop it

2. Cilantro Lime Rice (See Other Recipe)
(Cilantro Lime Rice)

3. Creamy Tomatillo Dressing
1/4 batch prepared Ranch Buttermilk Dressing             ¼ cup cilantro
1 tomatillo (quartered)                                                            juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.

4. Sour cream for 3rd layer
5. Can of tomatoes, can of black beans, can of corn mixed together

**To create your bake: Layer cilantro lime rice, can mixture, grilled chicken, and sour cream. Cover the top with shredded pepperjack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

(adapted from

Baked Fried Chicken

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min. 
Mix in a Gallon Size Ziploc or Large Bowl:  
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

(This made enough for me to fill a 13x9 pan. There is enough batter for a bigger pan though. I also used some pork tenderloin and it tasted GREAT as well!)