Thursday, January 27, 2011

Mexican Chicken with Beer Glaze and Sweet Potato French Fries

1 tsp cumin
1tsp dried crushed thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp salt
1 tsp flour
4 boneless skinless chicken breast
2 tbsp olive oil
1 clove garlic, crushed
1/2 C light beer

In a small bowl combine the top seven ingredients. Rub onto both sides of the chicken and let stand at room temp for 10 minutes. Preheat oven to 450. While chicken sits make sweet potato fries (recipe below). Heat olive oil in medium skillet. Add two chicken breast and saute until golden. Set aside. Add the other two chicken breasts and saute until golden brown. Add the first two chicken breasts back to the skillet. Reduce heat to low and add beer and crushed garlic. Cover for 15 minutes. Turn chicken every 5 minutes to create a glazed effect. Serve immediately with sweet potato fries.

Sweet Potato French Fries
1 pound sweet potatoes, peeled and cut into thin strips
1 tbsp olive oil
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

In a small bowl mix the pepper, salt and garlic powder. Toss sweet potatoes in olive oil and then in pepper mixture. Place on a foil lined cookie sheet for 25 minutes.

(inspired by Mexican Chicken with Beer Glaze and Sweet Potato French Fries from Not Your mother's Weeknight Cooking, by Beth Hensperger)

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