Mexican flavored Chicken Breast that were amazing!

2
Dana Ramsey

By
@DRamsey

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 4
    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)
  • 2
    small heads of broccoli cut into florets
  • ·
    cornstarch and water to use as a thickener

How to Make Mexican flavored Chicken Breast that were amazing!

Step-by-Step

  1. 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.
  2. 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.
  3. 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°.
  4. 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!!
  5. 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.
  6. 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!
  7. Here is the website where you can order Jeffrey Saabs amazing rubs:

    jeffreysaad.com/...xican-spice-blend

Printable Recipe Card

About Mexican flavored Chicken Breast that were amazing!

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



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