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"The belly rules the mind."--Spanish Proverb

Emerald Chicken Recipe

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This recipe for Emerald Chicken is from The Griffiths Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Chicken Breasts
Chicken Seasoning (Flavor God Everything works well)
2 tbsp Olive Oil
1/2 c. Olive Oil
3 tbsp. Ginger, minced
2 bunches Green Onions, coarsely diced
Splash of Sesame Oil

Rice and Black Beans (Presh slow cooker black beans work well)
Cheese
Black Beans
Directions:
Directions:
1. Preheat oven to 400º.

2. Heat 2 tbsp. olive oil in large pan.

3. Pat dry chicken and rub seasoning generously on both sides of all breasts.

4. Saute chicken 2 minutes on each side.

5. Place breasts on foil lined and greased cookie sheet and bake for 25 minutes. Let cool for 10 minutes and cut into strips.

6. While chicken is baking, heat 1/2 c. olive oil in large saute pan.

7. When oil is hot, add onions and ginger, saute shortly. Be careful, oil will splatter. Add dash of sesame oil.

8. Add cheese and sour cream to black beans, pour onion ginger sauce over chicken, and serve with rice on the side.
Personal Notes:
Personal Notes:
Trial and error-ed this one to make a copycat of Aaron's favorite meal from Chino Banditos.

 

 

 

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