Baste To brush raw and partially
cooked chicken with liquid. Basting liquids should never be used as a sauce on
fully cooked chicken unless the basting mixture is first boiled for 2 minutes.
It is preferable to separate sauce for serving from sauce for basting before any
cooking takes place.
Cube To cut food into cubes about 1/2 inch across.
Dutch oven A large pan with a tight-fitting lid to keep in steam; used
for moist cooking.
Julienne To cut food into small strips about the size of matchsticks.
Marinate A technique used to tenderize or impart flavors to food. A
marinade used for fresh chicken has uncooked chicken juices in it. It should be
boiled before using as a sauce on fully-cooked chicken or should be discarded
after the marinating process is completed.
1/2 C. butter
1 3/4 C. cheddar cheese crackers finely crushed
2 T. taco seasoning mix
8 chicken breasts boned, skinned and flattened
5 green onions chopped
1 (4oz.) can chopped green chilies
2 C. heavy cream
1 t. instant chicken bouillon
2 C. grated Monterey Jack cheese
Melt butter and pour two-thirds into a 9 x 13 inch baking dish. Set aside.
Combine cracker crumbs and taco mix. Dredge chicken in this mixture. Pat it on
so that you get a lot of the mix on the chicken. Place the chicken in the baking
In the saucepan with the butter add the onions. Saute until softened. Then add
the green chilies, heavy cream, instant chicken bouillon and the Monterey Jack
cheese. Mix and stir until smooth. Pour over the chicken breasts. Bake uncovered
for 50 - 60 minutes.
Serves 6 - 8.