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More Chicken!

Posted on 2006.01.25 at 12:07
Chicken, chicken... here's a few more favorite Chicken recipes!

This first recipe was given to me on one of my favorite Web-boards. I call it Churchlady Chicken because the gal who gave it to me went by that name. Another name for it is Middle Eastern Chicken & Tomatoes. Now... I have been a tomato-hater for most of my life. I don't like chunks, but sauce is just fine. This is the first recipe that I've actually taken a bowl and eaten JUST the TOMATOES with a spoon after the chicken was gone. My kids like it too... and they are STILL tomato haters!

Ferakh bel Tamatem
sauteed chicken breasts with tomatoes
Serves 4

1 tablespoon butter
1 tablespoon Olive Oil
4 boned chicken breast halves, with or without skin (I use skinless boneless breasts successfully)
salt and pepper
4 cloves garlic, crushed (add more if you like lots of garlic)
1 pound tomatoes, peeled and cut into small pieces (I use 2 small cans of diced tomatoes just fine)
1-2 teaspoons sugar
1/2 to 2 teaspoons cinnamon (to taste)

Heat the butter with the oil in a skillet. Put in the chicken breasts, season with salt and pepper, and brown them lightly on both sides. Add the garlic, tomatoes, sugar, and cinnamon. Cook for 15-20 minutes, or until the chicken is done but still juicy.

This dish tastes best when using the skillet, but I LOVE cooking in the Crock-pot. Just dump everything in, no pre-browning necessary and cook High 3-4 hours.

Traditionally this is served over Couscous (which I love) but if you don't have any, Rice works great!

Here is another family favorite!

Santa Fe Chicken & Rice

2 TBSP Butter
4 Chicken Breasts
1 medium onion
1 cup Salsa
1 1/2 cans Chicken Broth (or 3 cups water and Chicken boullion)
3 cups White Rice
1/2 cup Corn (I don't add this because my husband doesn't like corn.. strange guy!)
1 cup grated Cheddar Cheese (or more...to taste)

In a large skillet, sautee Onions in Butter until soft and slightly browned. If using *regular* rice, add at this point and sautee until just beginning to brown. Add Salsa, Chicken Broth and corn, mix well. Add Chicken breasts and simmer 15-20 minutes or until chicken is tender. If using Minute Rice, add rice and simmer 5 minutes longer. Remove from heat, top with cheddar cheese and serve!

Sometimes when I make this dish, I cut up the chicken and serve it as a *one dish meal*. It also tastes delicious if you overfry it, stirring constantly after the normal cooking time until the moisture is gone and the rice is slightly brown/blackened.

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