Chicken Veracruz
A flavorfull Mexican dish done Low-Carb.
Chicken cooked this way is usually shredded and used for fillings in enchiladas or burritos. But, this is an execptional way to prepare chicken breasts as a main dish.
Chicken cooked this way is usually shredded and used for fillings in enchiladas or burritos. But, this is an execptional way to prepare chicken breasts as a main dish.
INGREDIENTS
4 boneless skinless chicken breastsSalt and pepper
6 cloves garlic, minced (about 1 tablespoon)
1 cup scallions (diced)
1/2 cup chopped green olives (no pimentos)
2 tablespoon Capers
2 jalapeno peppers, chopped
1/2 lime juice
1/4 cup olive oil
28-ounce can crushed tomatoes
DIRECTIONS
- In a non-reactive (glass) dish, sprinkle both sides of the chicken with Salt, Pepper and Garlic.
- Pour Lime Juice over the top, and let marinade for about 1/2 hour in the fridge.
- Preheat oven to 425°.
- Coat the bottom of a 9-by-13-inch pan with the Olive Oil.
- Spread the diced onion out in the bottom of the pan, and cook for about 10 minutes.
- Shake the excess lime juice from the chicken and lay them in the pan.
- Cook for 5 minutes.
- Combine tomatoes, olives, capers, and jalapeno peppers.
- Pour mixture over chicken and cook 25 minutes or until chicken is thoroughly cooked.
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