Mexican Chicken in a Bag Recipe

Mexican Chicken in a Bag -How to cook

Ingrdients for Mexican Chicken in a Bag

4 oz. can chopped green chilies, drained
7 oz. can tomato sauce
1 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 t. dried ground mustard
1 t. cayenne pepper
3 crushed garlic cloves
1 T. ground cumin
1/2 t. ground cloves
4 pieces chicken, with skin on and bone in, about 2-1/2 to 3 lbs.

Mexican Chicken in a Bag Recipe Preparation Method
Preheat oven to 350°F. In a mixing bowl, combine all ingredients except chicken. Mix well.Lay out 4 pieces of foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.Place chicken pieces on a cookie sheet and bake for 55 minutes or up to 1-1/4 hours for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.Place pouches on heated dinner plates and let guests open them at the table. Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Baked Pecan Chicken Recipe

How to cook Baked Pecan Chicken

1 C. buttermilk
1 egg, beaten
1 C. all-purpose flour
1 C. pecan meal
1/2 C. grated parmesan cheese
1 T. paprika
1 T. salt Cayenne pepper to taste
2 broiler-fryer chickens, cut into serving pieces 3
/4 C. butter
3/4 C. pecan halves

Ingredients for Baked Pecan Chicken recipe
Preheat the oven to 350° F. Combine the buttermilk and egg in a shallow bowl. Combine the flour, pecan meal, parmesan cheese, paprika, salt and cayenne in another bowl. Dip the chicken pieces in the milk-egg mixture, then into the flour-pecan mixture. Heat the butter in a large baking dish. Place the chicken pieces in the dish, turning to coat evenly with the butter, ending with the skin side up. Sprinkle with the pecan halves. Bake until the chicken is well-browned, about 1 1/2 hours. Makes about 8 servings.