Orange Chicken with a Twist

It always feels good to try a new recipe and have it turn out right the first time. Especially when you decide you don't like the way it sounds and change it. Although cooking, unlike baking, is much more forgiving when it comes to improvising. If you leave the yeast out of your bread you'll wind up with something more like a pita. But if you forget the salt in your soup you can just add it afterwards. That being said, I found a recipe in my new Cooking Light Annual Recipes 2007 that I got for Christmas. Orange Chicken. Boring name really yummy. Since I've tweeked it slightly I feel I have the right to change the name so...



Mothers Old Fashion Country Fried Chicken
with a Delightfully Tangy Orange Wine Sauce:
(my variation my name)

For Country Fried Chicken:

4 Skinless, boneless chicken breasts
Flour
Montreal Chicken Seasoning
Bread Crumbs
Olive Oil
Butter

For Tangy Orange Wine Sauce:

1/2 cup White Cooking Wine
1/2 cup Orange Juice (no pulp)

and some White Rice

Place each chicken breast between 2 sheets of heavy duty plastic wrap; pound each piece to 1/2 inch thickness using a meat mallet or small heavy skillet. Mix equal parts flour and montreal seasoning along with a small amount of bread crumbs. Dredge chicken in flour mixture.

Heat oil and butter (cover just the bottom of deep pan) over medium-high heat; about 1 minute, stirring occasionally to mix butter and oil. Add chicken to pan; cook about 4-5 minutes on each side or until crispy and done. Slice chicken into strips place on oven safe dish and place in warm oven while you make the sauce.
Add wine and juice to pan; cook until slightly reduce (about 4 minutes).

Serve chicken over white rice with plenty of sauce.

From the Kitchen of Taffata Tadpoles

Chicken- Chili Enchiladas

For all you Mexican food lovers out there here is a great enchilada recipe. It's fairly quick and easy to make. Enjoy with a little salsa on top and you're good to go. - Esther

6 oz. sharp cheddar cheese (1 1/2 cups shredded)
8 oz. Monterey Jack cheese (2 cups shredded)
1 cup chopped cooked chicken breast
3/4 cup chopped onion
12 tortillas (6 inches)
2 cups warm chicken broth
1 can chili without beans
1 can green (or red) enchilada sauce

Toppings:
sour cream
chopped tomatoes
olives

1. Grease 3 qt. dish. Preheat oven to 350.
2. Mix cheddar cheese, half of Monterey Jack cheese, chicken and onion. Set aside.
3.Dip tortillas, one at a time in broth to soften. Fill with about 1/4 cup chicken mixture, roll and place seam down in baking dish in 2 rows of six.
4. In sauce pan over medium heat, stir chili, enchilada sauce and 1/2 cupe chicken broth until bubbly. Pour over tortillas. Sprinkle tortillas with remaining Monterey Jack cheese.
5. Bake uncovered for 30 minutes until hot and bubbly.
6. Serve with toppings if desired.