1/4 Cup Bread crumbs
1/2 Tbsp Chili powder
1 Tbsp Cayenne pepper
1 Tbsp Black pepper
1 Tbsp Salt
1/4 Tsp Ground red pepper
1 Lb boneless, skinless chicken breast halves
2 Tbsp margarine or butter melted
1/2 Cup Dairy Sour Cream
2 Tbsp snipped fresh cilantro

Instructions and Notes:
In a plastic bag combine crumbs, chili powder, black pepper, salt, and red pepper. Rinse chicken and pat dry. Cut chicken into 1-inch pieces. In a medium mixing bowl toss chicken pieces with melted margarine or butter. Place in bag with crumb mixture. Seal bag and shake till chicken is well coated. Place chicken pieces in a single layer on a lightly creased baking sheet. Bake in a 400 degree oven for 8 to 10 minutes or till tender and no longer pink, turning pieces once. Meanwhile, for cillantro cream, in a small mixing bowl stir together sour cream and cilantro. Serve with chicken. (sometimes I mix up Fiesta Ranch Dip instead of cilantro and it is a great compliment to the spices on the Chicken!) Makes 4 servings.

Explore More

Spaghetti with Spicy Chicken and Peanut Sauce

December 9, 2007 0 Comments 0 tags

Ingredients: 4 Med Chicken breasts halves approximately 1 lb. 1 Sm Red pepper thinly sliced 1 Tsp Sesame oil 1/2 Sm Thai peanut sauce 1/2 Lb Spaghetti 1 Tbsp Fresh

Tempura (Fondue)

December 31, 2008 0 Comments 0 tags

Tempura is a traditional Japanese dish consisting of vegetables and seafood encased in a light batter, fried till crisp. Tempura Batter: 3/4 cup flour 2/3 cup ice water 1 egg

Bayou Country Meat Loaf

March 30, 2009 0 Comments 0 tags

16 ounces ground 90% lean turkey or beef 1 cup (one 8-ounce can) Hunt’s Tomato Sauce 1 cup cooked cold rice 1/4 cup chopped onion 2 to 4 drops Tabasco