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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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One of our favorite take out meals is from local restaurant, MexiWings is Grilled Michoacan Chicken Breast. Last night I tried to recreate it at home, and came pretty darn close! lol I had no idea what Michoacan meant, so googled it, and that's actually a place in Mexico. Read more . This is a really easy and yummy meal. Chicken breasts are grilled and served over spanish rice, and smothered with grilled onions & mushrooms and a cheesey sauce. Due to the weather, I cooked my chicken on the stove top instead of grilling. Ingredients:
olive oil |
1 t butter or margarine |
4 boneless, skinless chicken breasts (or thighs) |
seasoned salt |
garlic pepper |
cumin |
chili powder |
lime wedge |
1 med / large white or yellow onion, cut into thin strips |
1 small tub fresh mushrooms, wiped clean and sliced |
chicken stock (or water) - just enough to deglaze bottom of pan |
cheese sauce |
1/4 stick margarine |
2 c shredded monetrey jack, queso, or other cheese that melts well |
1/2 c sour cream |
1 small can green chiles, drained |
rice |
i use the lipton package of spanish rice, or old elpaso mexican rice in the box. simply because i like them both, and they are easy. if you prefer to cook your own recipe of spanish or mexican rice, that would definately work. rice is just the one thing i like in the instant (those two brands, anyway) |
2 t margarine |
topping |
i happened to have some fresh cilantro and half a tomato to be used, so i topped the portions with cilantro and chopped tomato, they don't do that in the restaurant, but we liked it. |
Directions:
1. Drizzled olive oil in large skillet, add 1 T butter or margarine and heat
2. Rinse chicken and pat dry
3. Season each side with a sprinkling of garlic pepper, season salt, cumin, and a tad (pinch) of chili powder
4. Sear each side of the chicken, squeezing a lime wedge on each side during the searing stage
5. Add a little chicken stock, just enough to deglazed the very bottom of pan
6. Add onions and mushrooms
7. (Add a little more olive oil and/or butter if needed)
8. Reduce heat to simmer and cover
9. Start rice, and cook according to package directions (if you are not making instant, start when needed - the chicken will be done in about 40 minutes, incuding sear time)
10. Start cheese sauce
11. CHEESE SAUCE
12. Melt butter in small saucepan
13. Reduce heat to low and stir in cheese until melted
14. Stir in sour cream and chiles
15. Cook until heated through, stirring often, do not boil
16. ASSEMBLE
17. Serve chicken breast on top of rice, top with onions, mushrooms and cheese sauce
18. Then top with cilantro and tomatoes if using
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