Best 6 Round 2 Recipe Chicken Tacos With Cucumber Salsa Recipes

ROUND 2 RECIPE: CHICKEN CACCIATORE

Steps:

• In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
• In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
• To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.

ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA

Steps:

• Cook the pasta according to package directions.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
• Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
• Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
• In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
• Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

CHICKEN LIVER TACOS WITH RHUBARB SALSA

Steps:

• Have a bowl of ice and water ready. Bring 2 quarts of water to a boil in a saucepan, add the rhubarb, blanch 20 seconds, then scoop out with a slotted spoon into the ice water. After a minute, drain well and transfer to a medium-size bowl. Fold in the scallions, jalapeño and cocktail onions. Blend the honey into 1 tablespoon of the vinegar and add. Season with about 1/4 teaspoon salt and chipotle or cayenne to taste.
• Heat oven to 200 degrees. Place the cornmeal in a bowl and season with salt and chipotle powder or cayenne. Dredge the livers in the seasoned cornmeal. Add 4 tablespoons oil to a large skillet and sauté the livers on medium heat, turning, until lightly browned but still pink inside, just a minute or two on each side. Remove to a heatproof dish, cover and place in the oven. Heat the remaining oil in the skillet. Add the onions and cook over medium heat, stirring, until golden. Add remaining vinegar, stir to deglaze pan and remove from heat.
• Wrap the tortillas in a dish towel and place in a steamer over simmering water. Add the cilantro to the salsa. Remove a tortilla from the steamer. Spoon some of the onion in a line down the center. Top with two or three pieces of chicken liver, then about a tablespoon of the salsa. Roll the tortilla around the filling and place on a platter, seam side down. Repeat with the remaining tortillas. Serve any remaining salsa alongside.

CHICKEN FINGER TACOS FOR TWO

Steps:

• Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs, salt and pepper. Dip chicken in egg, then roll in bread crumb mixture., In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until juices run clear. Serve on tortillas with cheese and optional ingredients if desired.

EASY CHICKEN TACO SALAD FOR TWO

Steps:

• Saute chicken breast in med.
• size frypan, I use just a little oil so chicken doesn't stick.
• Once it is cooked, remove from pan, and dice up the breasts.
• Add Salsa and Taco seasoning to pan.
• Return chicken diced to pan, and let simmer in sauce for 30 minutes.
• Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
• Serve chips on the side, they are great to scoop the salad on your fork.
• A quick one pan easy entree.

CHICKEN WITH MANGO-CUCUMBER SALSA

Steps:

• For dressing, in a small bowl, mix the first six ingredients. Place cucumber, mango, tomato and onion in a large bowl; toss with dressing., Brush chicken with oil; sprinkle with seasonings. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.