As Promised

In my post yesterday, I promised to post the recipe I entered in the PERDUE® VERIFIABLY GOOD VIDEO CONTEST.  Here it is.

Everyone loved the flavors and fusion of the oriental-style chicken in the tacos. The Perdue Thin Sliced chicken breasts were so tender and juicy. Food Fusion at it’s best! A GREAT way for children to eat more fresh fruits and veggies!!

With the addition of a spicy, tangy sauce created with Guacamole seasoning, sour cream and lemon juice adds to the flavor and texture of the tacos.

Some of the tips I expressed in the video are tips that you can use in your everyday cooking:

Tip: Never rinse chicken. Rinsing could aide in the spread of bacteria.

Tip: It is easier to cut the chicken if it is slightly frozen; for 10 minutes.

Tip: It is easier to fill the marinade bag with the marinade ingredients while placed into a large bowl with the mouth of the bag wide open.

Tip: Use different cutting boards for meat and vegetables. This will help cut down on the possible bacteria contamination. All cutting boards washed thoroughly after using.

If you’ve not viewed my video entry, click HERE

For more great chicken recipes, click here to go to the Perdue website.

Orange-Ginger Chicken Tacos with Citrus Salsa and Fiesta Sauce

Yield: 4 servings
Prep time: 2 hours 15 minutes (includes 2 hours marinade time)
Cook time: 8 minutes
total time: 2 hours 23 minutes

4-6 Perdue® boneless, skinless Thin Sliced chicken breasts
4 Tablespoons olive oil, divided
1/4 cup orange juice
2 teaspoons orange zest
2 teaspoons grated ginger
2 teaspoons minced garlic
2 teaspoons pepper
2 Tablespoons powdered Guacamole seasoning mix
1/2 cup sour cream
1/2 tsp. lemon juice
salt and pepper to taste
2 oranges, segmented and chopped
1 red bell pepper, cored, seeded and finely chopped
3 green onions, sliced thin
1 cucumber, halved then halved length-wise, seeded and chopped
3 Roma or plum tomatoes, halved and chopped
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
4 flour or whole wheat tortillas
6-8 leaves red leaf lettuce, rinsed (optional)
2 cups shredded Monterey Jack cheese

Cut chicken breasts into 1 1/2 or 2-inch slices. Place the chicken into a large, resealable plastic refrigerator bag and pour in 2 tablespoons oil, orange juice. Add zest, ginger, garlic and pepper. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours.
Prepare the sauce. Whisk seasoning mix,, sour cream and lemon juice in a small bowl. Salt and pepper to taste. Refrigerate until time to put tacos together.

Prepare salsa. Add orange pieces, bell pepper, onion, cucumber, lemon and orange zest to a small bowl. Add 1 table olive oil. Toss. Set aside.

In a skillet on medium-high heat, add 1 tablespoon olive oil. Once oil is hot, place chicken pieces inside skillet. Discard bag and any left over marinade. Saute chicken 3 to 4 minutes on each side until no longer pink and juices run clear or until meat thermometer inserted in center registers 170°F.

Warm the tortillas in microwave about 15 seconds each. Plate a tortilla. Add a couple lettuce leaves (optional) then sprinkle tablespoons cheese inside tortilla. Add hot chicken and spoonfuls of salsa and dollops of sauce. Repeat with all ingredients. Serve immediately.


About amrecipes

My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of. I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.
This entry was posted in Cheese, Chicken, Contest, Cucumbers/Pickles, Fruit, lemons, Meats, Monterey Jack, oranges, Poultry, Sandwiches, Sauces, Spanish/Mexican Cuisine, Tacos, Tomatoes, Vegetables and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to As Promised

  1. Pingback: Betty’s Classic King Ranch Chicken Casserole « The Cooking Channel

  2. Pingback: Hot Tenderloin Sandwich « The Cooking Channel

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