Recipes - Poultry
Southwest Chicken Breasts
- 4 to 6 fully cooked grilled chicken breasts
- 1 packet of Cedar hill Hot or Mild Picante Sauce Mix (made according to packet directions)
- ½ lb. shredded Monterey jack or Colby cheese
Place chicken in skillet. Add 3 cups of Cedar Hill Picante Sauce (made according to packet directions). Simmer 20 to 30 minutes. Add cheese and then let cheese melt over chicken. Serve with rice.
Serves 4 to 6.
Cajun Fried Chicken
- 2 lbs. Chicken breasts
- ½ cup flour
- 1 tbsp. Cedar Hill Cajun Seasonings (or more to taste)
Place chicken in plastic bag with flour and Cajun mix. Shake well to coat chicken. In a heavy skillet or fryer, cook chicken 10 to 15 minutes or until golden brown and thoroughly cooked. Drain on paper towels.
Serves 4 to 6.
Chicken Breasts Baked in Cream
- 2 to 3 lbs. Chicken breasts
- 1 cup cream
- 1 cup chicken broth
- 2 tsp. Salt
- 1/8 tsp. Black pepper
- 1 tbsp. Worcestershire
- 2 to 3 tbsp. Cedar Hill Creamy Chive Mix
Heat oven to 300 degrees. Brown chicken in hot oil. Add remaining ingredients. Cover and bake about 2 hours or until tender.
Note: You can make a gravy by blending 2 tbsp. Flour and ½ cup water into the pan drippings. Cook 2 to 3 minutes and if too thick, thin with milk.
Serves 4 to 6. Tip: Serve with wild rice.
PS: Do you have a recipe using Cedar Hill Seasonings that you'd like to see on these pages? Contact us - we'd love to hear from you.
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