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Sunday Aug. 1, 2010
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Peoria Recipes
INGREDIENTS 3 Whole Chicken Breasts. split skinned and deboned 1 Med. Onion, chopped 1 Glove garlic, minced and pressed 1/4 tsp. Ground Cumin 1/2 tsp.Oregano Leaves Salt and pepper 1 T.Butter 2 T. salad Oil 2 Stalks celery 1 (4 Oz.)can diced green chillies 1 2/2 C. shredded Cheese DIRECTIONS Melt butter in wide frying pan until it sizzles. Add chicken breasts and cook until golden (about 5 minutes each side). Removed from pan and keep warm. Add onion, garlic and celery to pan drippings, cook until soft. Stir in chillies, tomatoes (break up with spoon) an their liquid, cumin an oregano. Cook uncovered over medium high heat, stirring occasionally,until slightly thicken (about) 10 minutes). Add breasts and continue to cook, covered, until meat in thickest part is no longer pink when slashed (about 5 more minutes). season to taste with salt and pepper, then arrange breast on an oven proof platter. Spoon sauce over chicken, sprinkle with cheese, and broil 6 inches below heat just until cheese is melted.
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