Tanque Verde Guest Ranch's Cilantro Chicken -

Printer Friendly

RSS Feed

Bookmark

Home

Tanque Verde Guest Ranch's Cilantro Chicken

Rate it!
Votes (3) | Comments (0)

By Chef Mark Shelton, Tanque Verde Guest Ranch

Posted July 23rd, 2007

FabulousFoods.com Recommends: The Best Chicken Recipes, by , (2008, Boston Common Press)

Servings:	6
Author Notes:	This recipe was created by Mark Shelton, chef at Tucson, Arizona's Tanque Verde Guest Ranch.The ranch provides a wonderful equestrian getaway in a gorgeous desert setting. Click here to read more about Tanque Verde Guest Ranch and see the photos.
Ingredients:	1 small onion, cut in large chunks 4 cloves garlic, minced 4 tablespoons olive oil, divided 1 can whole tomatoes 1 can whole green chiles, cut into 1" strips 1/4 cup coarsely chopped fresh cilantro 6 boneless skinless chicken breasts 1 cup flour 2 teaspoons salt 2 teaspoons pepper
Instructions:	Sauté onions and garlic in 1 tablespoon olive oil until softened, about 4-5 minutes. Add tomatoes, green chilies and cilantro. Bring to a boil then lower heat and simmer for about 1 hour. Preheat oven to 350° F. Mix together flour, salt and pepper and place in a pastic food bag. Shake chicken breasts with the flour mixture to lightly coat. Saute chicken in remaining olive oil until golden brown on both sides, about 5-6 minutes per side. Transfer chicken to a baking dish, cover with sauce and bake for about 45 minutes. Serve over rice.