Best Cumin Crusted Chicken With Cotija And Mango Garlic Sauce With Green Onion Pesto Mashed Potatoes Recipes

CHICKEN COTIJA

Chicken Cotija image

A Mexican spin on Chicken Parmesan!

Provided by Jen

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon vegetable oil
1 (16 ounce) can tomato sauce
1 (1 ounce) package taco seasoning
½ cup shredded cotija cheese
½ cup shredded Monterey Jack cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 11.8 g, Cholesterol 98.3 mg, Fat 14.3 g, Fiber 1.6 g, Protein 35.7 g, SaturatedFat 6.8 g, Sodium 1523.9 mg, Sugar 5.8 g

CUMIN CHICKEN

Cumin Chicken image

This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

Steps:

Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CUMIN CRUSTED CHICKEN

Cumin Crusted Chicken image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
1 cup fresh lemon juice
1/2 cup olive oil, plus 3 tablespoons
2 tablespoons honey
Freshly ground black pepper
4 (8-ounce) frenched, skin on chicken breasts
1/3 cup grated cotija cheese
Salt and freshly ground pepper

Steps:

Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
Preheat oven to 400 degrees F.
Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.