Plains Edition Recipes for 6-4-11 | TheFencePost.com

Plains Edition Recipes for 6-4-11

From the kitchen of: Lisa Kalmbach, Papillion, Neb.

(3) scallions, chopped

(2) bay leaves, crumbles

1-2 jalapeno peppers, seeded & chopped

1-2 garlic cloves, chopped

1 Tbsp. canola oil

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2 tsp. apple cider vinegar

1/2 tsp. ground allspice

1/2 tsp. dried thyme, crumbled

1/4 tsp. salt

1/4 tsp. cayenne

(4) skinless, boneless chicken breast halves

Put scallions, bay leaves, jalapenos, garlic, oil, vinegar, allspice, thyme, salt and cayenne in a food processor; pulse until forms a paste. Place paste in ziploc bag. Add the chicken. Squeeze out air and seal the bag; turn to coat the chicken. Refrigerate; turn bag occasionally for 2 hrs. or overnight. Spray skillet with non-stick spray. Cook on med. heat; turning chicken occasionally until cooked through about 10-12 minutes.

From the kitchen of: Lisa Kalmbach, Papillion, Neb.

(3) scallions, chopped

(2) bay leaves, crumbles

1-2 jalapeno peppers, seeded & chopped

1-2 garlic cloves, chopped

1 Tbsp. canola oil

2 tsp. apple cider vinegar

1/2 tsp. ground allspice

1/2 tsp. dried thyme, crumbled

1/4 tsp. salt

1/4 tsp. cayenne

(4) skinless, boneless chicken breast halves

Put scallions, bay leaves, jalapenos, garlic, oil, vinegar, allspice, thyme, salt and cayenne in a food processor; pulse until forms a paste. Place paste in ziploc bag. Add the chicken. Squeeze out air and seal the bag; turn to coat the chicken. Refrigerate; turn bag occasionally for 2 hrs. or overnight. Spray skillet with non-stick spray. Cook on med. heat; turning chicken occasionally until cooked through about 10-12 minutes.

From the kitchen of: Lisa Kalmbach, Papillion, Neb.

(3) scallions, chopped

(2) bay leaves, crumbles

1-2 jalapeno peppers, seeded & chopped

1-2 garlic cloves, chopped

1 Tbsp. canola oil

2 tsp. apple cider vinegar

1/2 tsp. ground allspice

1/2 tsp. dried thyme, crumbled

1/4 tsp. salt

1/4 tsp. cayenne

(4) skinless, boneless chicken breast halves

Put scallions, bay leaves, jalapenos, garlic, oil, vinegar, allspice, thyme, salt and cayenne in a food processor; pulse until forms a paste. Place paste in ziploc bag. Add the chicken. Squeeze out air and seal the bag; turn to coat the chicken. Refrigerate; turn bag occasionally for 2 hrs. or overnight. Spray skillet with non-stick spray. Cook on med. heat; turning chicken occasionally until cooked through about 10-12 minutes.