Cilantro Chicken Note from Cheri: 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. 1 small onion, cut in large chunks 4 cloves garlic, minced 4 tablespoons olive oil, divided 1 can (28 oz.) whole tomatoes 1 can (4 oz.) whole green chiles, cut into 1" strips 1/4 C coarsely chopped fresh cilantro 6 boneless, skinless chicken breasts 1 C flour 2 teaspoons salt 2 teaspoons pepper Serves 6 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.
. A friend is one who knows us, but loves us anyway.*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
