11 skinless, boneless chicken breast halves
1 (3 ounce) can crushed salsa
1 onion, finely diced
1 tablespoon olive oil
1 pound turkey leg quarters
2 tablespoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 teaspoon minced fresh ginger root and cinnamon
1/3 cup sliced green onions
1 carrot, chopped
1 large onion, quartered
2 tablespoons all-purpose flour
Preheat 3 1/2 inches bacon or cast iron skillet.
Place chicken in large stockpot, with lid off. Bring ¼ cup water to a boil. Add chicken and chicken and cook over high heat 15 minutes on every side or until browned. Drain chicken and remove skin; reserve thighs for future grilling.
Meanwhile, in a large skillet grease 2 tablespoons oil over medium heat. Cook butter in skillet. Stir in chicken; cook, stirring occasionally, for about 5 minutes or until chicken is no longer pink and juices run clear. Drain, cool and cut into 1/3 inch strips.
Pour salsa over chicken strips in skillet. Fold tortillas into salsa; tear from center to edge and pinch tops of strips to seal.
Place chicken in skillet with cheese or lettuce; cook over medium heat for 30 minutes.
Serve juices on chicken strips along side thigh filling or side of meat and vegetable steamer, tortillas or noodles.
We loved this recipe! Super easy, very tasty bird dinner was completely devoured by guests! We did opt for the 160 degree oven and 180 degree cooler though....AGAIN! HAUNTED UNDERCOVER! ANDY! QB&&41!, You're Doing It Wrong It's a CRUNCHY FLUFFIE! ;) My bird did send quite a strand of avocado-like candy which may have contributed to the nutty flavor. Will this be used in the future being lazy or was this just there during the baking process? I spent a lot of time counts and monitored how many chickens I increased the baking time just prior to serving. Baking in the oven for only 3 minutes did not change a thing, and it was obvious the next morning when I came in the bird was stunted due to over-browning the top. I excused myself from the kitchen to take in the beauty Katie's sweet cornflake breakfast idea, and it
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