Directions for: Tex-Mex Chicken with Corn Muffins and Salad
Ingredients
cup butter
2 eggs
1 cup flour
tsp baking soda
1 tsp baking powder
cup cornmeal
cup no fat sour cream
1 cup grated sharp cheddar cheese
1 Tbsp chopped jalapenos optional
1 Tbsp finely chopped red pepper optional
Cooking spray
cup grated sharp cheddar cheese
12 boneless skinless chicken thighs (or breasts)
2 tsp Mrs. Dash Chipotle seasoning (or chili powder)
1 tsp oregano
1 Tbsp onion flakes
1 can cream corn (14 oz / 398 mL)
1 cup frozen Peaches and Cream corn, rinsed
1 can Hunts Italian tomato sauce (24 oz / 680 mL)
1 cup salsa
1 cup Tex-Mex cheese
1 bag tortilla chips (3/4 lb / 360 g)
1 prepared bag spinach (12 oz / 350 g)
2 mandarin oranges (or favourite fruit)
cup slivered red onion
cup crumbled feta
cup cashews
Your favourite dressing
Directions
1. Pre-heat oven to 350 F.
2. Whip butter with electric beaters and gradually add eggs.
3. Combine flour, baking soda, baking powder and cornmeal together on a piece of waxed paper.
4. Gradually alternate dry mixture and sour cream into the butter and eggs, completely blending between alternating.
5. Stir in cheddar. I like to add a few chopped jalapeos and a little chopped red pepper, but thats all up to you!
6. Spray muffin tins with cooking spray and fill 2/3 full. Top with a little cheddar.
7. Place in hot oven. Set timer for 25 minutes.
8. When the timer rings, remove muffins from oven and let cool on a cooling rack. Place chicken thighs (unraveled) in a large shallow oven proof pan.
9. Sprinkle with spice and onion flakes. Top with cream corn, corn, pasta sauce and salsa in that order. Top with cheese.
10. Place in hot oven, uncovered on a separate rack and on the opposite side of oven from the muffins.
11. The chicken will cook for a total of 45 minutes, so dont forget to look at the time left for the muffins when you put the chicken in. This is done so you will know what to re-set the timer for once the muffins come out.
12. Put tortilla chips in a bowl and place at table.
13. Tortilla chips are great for dipping up sauces from the Tex-Mex chicken dish.
14. Rinse spinach in salad spinner basket and spin dry.
15. Segment mandarin oranges, cut grapes or use frozen blueberries for the fruit. Sliver sweet onion.
16. Crumble feta. Place cashews in a bowl.
17. When timer rings for chicken assemble salad with your favourite toppings and favourite salad dressing.
See more: Eggs/Dairy, Bake, Poultry, Main, Lunch, Nuts, Mexican, Tomatoes, Rice/Grain, Cheese, Dinner, Vegetables, Chicken