1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish. 2. Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat. 3. Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined. 4. Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix. 5. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
1 (15 ounce) can tomato sauce 1/4 cup water 1 envelope taco seasoning mix 1 1/2 tablespoons chili powder 1 tablespoon vegetable oil 1 pound chicken breast tenderloins 1 (15 ounce) can black beans, drained 1/4 cup cream cheese 1 cup shredded Mexican-style cheese blend, or more to taste 1 (7.5 ounce) package corn bread mix 1 egg 1/3 cup milk
2 tablespoons vegetable oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 1/2 (3 ounce) can bacon bits 1 tablespoon chopped fresh parsley, for garnish
1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. 3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. 4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Marinate the chicken in a mixture of the buttermilk, pepper sauce, and 1 teaspoon of the salt in a large glass bowl. Let sit for 8 hours or overnight in the refrigerator, turning the chicken pieces over at least once. Once ready to cook, remove the chicken from the refrigerator.
Remove the chicken from the buttermilk and blot the excess liquid with paper towels. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic, paprika, and black pepper in a large bowl. In a large frying pan, heat 1-inch of oil over medium-high heat. Working in batches, toss the chicken in the flour, making sure the chicken is fully coated and dry. Fry the chicken 3 minutes on each side. Then transfer each piece of chicken to a baking sheet lined with a cooling rack and bake until the internal temperature is 170 degrees F, about 15 more minutes.
1 chicken, cut up into 10 pieces 2 cups buttermilk 1 tablespoon red hot pepper sauce 2 teaspoons salt, divided 1 cup flour 1/2 cup seasoned breadcrumbs 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon freshly ground black pepper Vegetable oil, for frying