CHICKEN AND PICO DE GALLO RECIPES RECIPES
PICO DE GALLO CHICKEN RECIPE - FOOD.COM
This is my version of a chicken dish that I order at a local Mexican restaurant. The Restaurant grills the chicken, but it comes out more moist if it's baked. Serve it with Spanish rice and beans - it's good!
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken breasts in a baking dish.
- Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
- Evenly sprinkle the cumin, salt and pepper over the chicken.
- Bake at 350 degrees 35-40 minutes or until done.
- Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
- Put the chicken back in the oven for 3-4 minutes to melt the cheese.
- When the chicken is done, garnish with the remaining pico de gallo and serve!
Nutrition Facts : Calories 275.1, FatContent 13.4, SaturatedFatContent 6.2, CholesterolContent 93.4, SodiumContent 228, CarbohydrateContent 3.8, FiberContent 1, SugarContent 0.7, ProteinContent 34.4
PICO DE GALLO CHICKEN QUESADILLAS RECIPE | ALLRECIPES
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Latin American Mexican
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, CarbohydrateContent 72.8 g, CholesterolContent 65 mg, FatContent 29.1 g, FiberContent 6.7 g, ProteinContent 31 g, SaturatedFatContent 10.9 g, SodiumContent 978.5 mg, SugarContent 7.2 g
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