TACO CHICKEN

                                                                                                               

     Get out your gallon ziplock baggie and get ready to marinade!  This flavorful chicken needs to sit in the flavors for a few hours, then either grill (or pan sear and bake).  Everyone at my table was delighted with this new recipe from Steph at Plain Chicken http://www.plainchicken.com/2011/05/taco-chicken.html!

Ingredients:

• 2 Tbsp taco seasoning mix (from 1-oz package)
•  1 tsp dried oregano leaves
• 2 Tbsp olive oil
• 1/2 cup salsa
• 1/2 teaspoon ground cumin
• 4 boneless skinless chicken breasts (about 1 1/4 lb) (I used thawed chicken tenderloins).
• 1/4 cup barbecue sauce
• 2 Tbsp chili sauce (I used 1/8 tsp. chili powder and mixed in with above ingredients).

                                                   INGREDIENTS

Directions:

1. Combine first 5 ingredients. Pour over chicken and let chicken marinate in the refrigerator for several hours or all day.
2. Combine barbecue and chili sauce (if you haven't already used chili powder with your first 5 ingredients like I did). Set aside.
3. Place chicken on grill; cook 10 to 15 minutes, until done. Baste chicken with barbecue sauce mixture once on each side before removing from grill (during the last few minutes of grilling).

*If you don't want to grill the chicken - Pan sear the chicken for 2-3 minutes on each side and then bake at 400 for about 10 minutes, basting with the bbq mixture.* (That's what I did, and it worked beautifully!  Plus, I learned how to pan sear - I'll leave you the directions!)

*Pan-searing uses high heat to seal in juices by forming a delicious crust. The key to pan-searing is making sure the pan is hot enough. To test a pan for readiness, sprinkle a drop of water onto the pan; the water should sizzle or jump around. Remove the pan from the heat, and add a small amount of butter or oil to lightly coat the surface. The butter or oil should be heated through, but should not burn. Add the food to be pan-seared; do not move it until a crust has formed. Use a spatula to turn the food; be sure not to tear the crust.

     So now you (and I) know how to pan sear - we are official now, guys!!!