Mexican flavored Chicken Breast that were amazing!

Dana Ramsey


Been in a mood lately to just throw a dish together and this one was not disappointing. It had tons of flavor!!!!!!!!!!!!! I did not measure my ingredients but will try to post it and walk you through it. I hope you will try it as I said it was so good, even leftover the next day!

pinch tips: How to Quarter a Chicken





10 Min


30 Min




skinless and boneless chicken breast
jeffrey saabs mexican spice blend rub
1 jar(s)
of whole button mushrooms marinated in vinegar, halapenos and shaved carrots (see note below)
1/2 box
of medford farms veggie stock or any veggie stock (see not below)
small heads of broccoli cut into florets
cornstarch and water to use as a thickener

Directions Step-By-Step

I took 4 breast and used my meat tenderizer on both sides. I didn't flatten them just tenderized them a little. Then I took a little olive oil and drizzled one both side and added the mexican seasoning blend and rubbed it on both sides of the breasts.
Then in a baking dish (13 x 9). I poured the veggie stock and added the mushrooms. I then put a wire rack on top and added my chicken. I sprayed the rack with cooking spray. Place the broccoli florets all around the outside of the baking dish.
I tented aluminum foil over top of the chicken and baked it in a preheated oven at 350° for 30 to 35 minutes or until a meat thermometer reads 160 - 165°.
Remove chicken and keep warm. I just put foil on top of it. Pour the drippings in a saucepan and bring to boil. I used cornstarch to make a thickener. Just add about a few tablespoons of cornstarch and then add water until you get a nice smooth paste. Once the stock comes to a boil add the thickener with a wire wisk. Plate chicken and broccoli and pour gravy over it. Yummy!!
Note: If you can't find a jar of marinated mushrooms you could just take a regular jar and add some halapenos to it probably about a tablespoon or two. Take your veggie peeler if you have one and clean 1 carrot and run the peeler over again to shave some of the carrots. Add to the broth.
Note: The veggie stock I used was amazing! It is very low in sodium! 75 mg per serving! I love it as it does not overpower the chicken or any meat for that matter. It just enhances the flavor of your recipe! It is the only stock I will use from now on!
Here is the website where you can order Jeffrey Saabs amazing rubs:

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican