Mexican flavored Chicken Breast that were amazing!
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- 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
1I 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.
2Then 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.
3I 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°.
4Remove 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!!
5Note: 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.
6Note: 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!
7Here is the website where you can order Jeffrey Saabs amazing rubs: