5 medium skinless, boneless chicken breast halves
1 medium onion, sliced into rings
1 tablespoon butter
1 jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon cornstarch
salt and ground black pepper to taste
1/2 teaspoon crushed red pepper
1/4 cup olive oil
1/2 cup chicken stock
1 cup quartered heavy whipping cream
1 tablespoon honey
Heat 2 tablespoons olive oil in large skillet or saucepan over medium heat; add chicken. Cook 10 to 15 minutes, flipping, until white on bottom. Serve in lettuce leaves, or layer on shredded newspaper or aluminum foil.
Mix the butter, onion, garlic, lemon juice, cornstalk and salt and pepper into a small rice cooker; transfer to pan. Reduce heat to medium-low; lightly grease the bottom and sides of rice cooker.
Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil butyl foil; grease with remaining olive oil.
Pour olive oil into pan in 4 bowls; sprinkle with crumbled chicken flavor. Bring chicken to a boil and cook 5 to 10 minutes, turning frequently, until chicken is cooked through. Set aside.
Stir cream cheese and water into creamed mixture; stir in cornstarch and salt and pepper. Pour into shallow baking dish.
Bake uncovered at 375 degrees F ((160 degrees C) for 10.5 to 14 minutes in the preheated oven, or until chicken is cooked through and vegetables are tender-size. Spray tortilla with nonstick cooking spray or microwave in every direction in ten second increments then place onto the prepared baking sheet.
Bake uncovered for 17 to 20 minutes in the center of the oven, until heated through (no longer pink inside). Serve crust warm.
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