*  Exported from  MasterCook  *
 
                            RADIANT CHICKEN BAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
                 Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Flour, seasoned with salt
                         - and pepper
            x            6-8 chicken breasts and/or
                         - legs
            x            Oil for frying
    1       cn           (4oz) Ortega Whole Green
                         - Chiles
    3                    Carrots, sliced
    2       tb           Chopped fresh parsley
    1       md           Onion, thinly sliced
            x            Dash garlic salt
      1/2   ts           Oregano
    2                    Stalks celery, coarsely
                         - chopped
    2       cn           (6oz., each) Snap-E-Tom
                         - Tomato Cocktail (or 1 10oz
                         - can)
            x            Lemon slices
 
   Lightly flour chicken pieces and brown in hot oil in skillet. Remove
   chicken to oven casserole dish.  Slice chiles into strips and lay on
   top of chicken pieces.  Combine carrot slices, parsley, onion, garlic
   salt, oregano, celery and Snap-E-Tom; pour this mixture on top of
   chicken and chiles.  Place lemon slices on top of seasoned chicken.
   Bake in preheated oven (350 degree) for 1 hour, or until tender.
   Baste chicken with vegetable/Snap-E-Tom sauce during cooking.
   
   Source: 'The Original Mexicans' by Heublein, Inc. 1972 Posted by
   : Robert Bass Recipe courtesy of: Robert Bass, 07 Jan 93 09:14:00
   
   From: Cooking Echo
  
 
 
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