mexican flavored chicken breast that were amazing!

Name: Mexican flavored Chicken Breast that were amazing!
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
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(es) 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

(2 RATINGS)

101 Pinches 2 Photos

Dana Ramsey

Somewhere in, PA

Updated on Nov 29, 2012

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!

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

4 - skinless and boneless chicken breast
- jeffrey saabs mexican spice blend rub
1 jar 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 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.

Step 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.
Step 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°.
Step 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!!
Step 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.
Step 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!
Step 7

Here is the website where you can order Jeffrey Saabs amazing rubs: http://www.jeffreysaad.com/products-store/mexican-spice-blend/
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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