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Specialty Condiments and Cooking Enhancers TROPICAL MANGO CHICKEN ¼ c. Olive Oil 2T Butter ¼ Lg. Onion, diced ¼ Bell Pepper, diced 2 Lg. Tomatoes, diced ¼ c. Fresh Cilantro, diced 16oz. CVG Mango Lime Salsa 4 Boneless, skinless chicken breasts Sauté onion, bell pepper, tomatoes and cilantro in butter and olive oil until onions are transparent. Take off burner and stir in salsa. Place uncooked chicken breasts in pyrex and cover with sauce. Bake at 350° for 45 minutes or until chicken is done. Garnish with fresh tomatoes & cilantro. PACIFIC RIM PASTA SAUCE 16oz. CVG Mango Lime Salsa 1 can Crushed Tomato 16-24oz. Heavy Cream 1-2 lbs. Chicken, Shrimp, Fish or Vegetables 2T Olive Oil Saute meats and/or vegetables in olive oil and set aside. In a large bowl, mix the rest of the ingredients. Add cream mixture to meat and/or vegetable sauté and heat to just shy of boiling point. Do not allow to boil. Turn on low and let simmer for 10 minutes. Serve over pasta. Coffee Tea Gourmet Foods Home Accents Kitchenware Fitz and Floyd Heritage Lace Cookie Jars Teapots Historic Smithville FAQ / Contact Home Cooks Corner Gourmet Shop Copyright ©2007 Cooks Corner. All rights reserved. |
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