Michoacan Chicken Breast
From sparow64 14 years ago
- 45 minutes to make
- Serves 4
One of our favorite take out meals is from local restaurant, MexiWings is Grilled Michoacan Chicken Breast. Last night I tried to recreate it at home, and came pretty darn close! lol I had no idea what Michoacan meant, so googled it, and that's actually a place in Mexico. Read more This is a really easy and yummy meal. Chicken breasts are grilled and served over spanish rice, and smothered with grilled onions & mushrooms and a cheesey sauce. Due to the weather, I cooked my chicken on the stove top instead of grilling. See less
Ingredients
- olive oil shopping list
- 1 T butter or margarine shopping list
- 4 boneless, skinless chicken breasts (or thighs) shopping list
- seasoned Salt shopping list
- garlic pepper shopping list
- cumin shopping list
- chili powder shopping list
- lime wedge shopping list
- 1 med / large white or yellow onion, cut into thin strips shopping list
- 1 small tub fresh mushrooms, wiped clean and sliced shopping list
- chicken stock (or water) - just enough to deglaze bottom of pan shopping list
- cheese sauce shopping list
- 1/4 stick margarine shopping list
- 2 c shredded monetrey jack, queso, or other cheese that melts well shopping list
- 1/2 c sour cream shopping list
- 1 small can green chiles, drained shopping list
- rice shopping list
- I use the Lipton package of Spanish rice, OR Old Elpaso Mexican Rice in the box. Simply because I like them both, and they are easy. If you prefer to cook your own recipe of Spanish or Mexican Rice, that would definately work. Rice is just the one thing I like in the instant (those two brands, anyway) shopping list
- 2 T margarine shopping list
- TOPPING shopping list
- I happened to have some fresh cilantro and half a tomato to be used, so I topped the portions with cilantro and chopped tomato, they don't do that in the restaurant, but we liked it. shopping list
How to make it
- Drizzled olive oil in large skillet, add 1 T butter or margarine and heat
- Rinse chicken and pat dry
- Season each side with a sprinkling of garlic pepper, season salt, cumin, and a tad (pinch) of chili powder
- Sear each side of the chicken, squeezing a lime wedge on each side during the searing stage
- Add a little chicken stock, just enough to deglazed the very bottom of pan
- Add onions and mushrooms
- (Add a little more olive oil and/or butter if needed)
- Reduce heat to simmer and cover
- Start rice, and cook according to package directions (if you are not making instant, start when needed - the chicken will be done in about 40 minutes, incuding sear time)
- Start cheese sauce
- CHEESE SAUCE
- Melt butter in small saucepan
- Reduce heat to low and stir in cheese until melted
- Stir in sour cream and chiles
- Cook until heated through, stirring often, do not boil
- ASSEMBLE
- Serve chicken breast on top of rice, top with onions, mushrooms and cheese sauce
- Then top with cilantro and tomatoes if using
The Rating
Reviewed by 10 people-
Fantastic luv the cheese sauce will be tryin this one soon thanks bunches high 5
momo_55grandma
in Mountianview loved it
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Great recipe, thanks!
maureenlaw
in ST LOUIS loved it
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Sounds fantastic, thanks! ^5
debbie919
in Manahawkin loved it
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