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Hot Spiced Chicken Salad With Jalapeno Creamed Accompaniment
Chef:  Iola Egle - Bella Vista, AR          Category:  Main Dishes

4 boneless chicken breast halves
1 package dry onion soup mix
2 tablespoons virgin olive oil
1 (15 oz.) can pinto beans, drained and rinsed
1 cup whole kernel corn, drained
1/2 cup picante sauce, thick 'n chunky
1 (4.5 oz.) can green chiles, chopped
1/4 cup green onions, chopped including tops
2 cups lettuce leaves, torn
2 cups Romaine lettuce leaves, torn
1 red pepper, cut in thin slices
1/4 cup frish cilantro, chopped
1/2 cup jalapeno pepper jelly
1/2 cup sour cream
1 tablespoon lemon juice
2 jalapeno peppers, sliced

Directions: Sprinkle onion soup on both sides of all four chicken breasts, and press firmly. In frypan, bring virgin olive oil to bubbly hot stage. Add chicken and cook about 12 minutes over medium heat until chicken is no longer pink. Remove chicken to platter. Add pinto beans, corn and picante sauce to fry pan. Heat through and remove from fry pan to bowl. Add chilies and onions. Arrange chopped lettuce leaves on large platter. Cut strips on each chicken breast to within 1/2 inch of one side and fan out. Place chicken on lettuce with fans toward outside. Top each chicken breast with mixture of jalapeno pepper jelly, sour cream, lemon juice and 3 slices of jalapeno pepper. Spoon warm vegetable mixture around outside of chicken breasts. Pour remaining Jalapeno Accompaniment in small releish dish and place on side of platter so guests can add additional hot spice, if desired. Serve immediately to 4 guests.

Notes: This is so yummy.