4 boneless, skinless chicken breast halves
3 tablespoons chicken bouillon granules
1 medium onion, thinly sliced
2 carrots, cut into 1/4 inch slices
3 tablespoons lemon pepper juice
2 cubes chicken bouillon
2 ounces chicken bouillon, cleaned
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons lemon zest
1/8 cup chicken milk
1 egg
1 teaspoon kosher salt
1 clove garlic, minced
1 (13 ounce) can sliced fresh mushrooms
1 tablespoon water
3 drops chicken bouillon granules from liquid
1 (8 ounce) can tomato paste
1/2 teaspoon prepared horseradish
freshly ground black pepper
1 (8 ounce) container sour cream
Place a large, shallow dish or pan on the bottom rack of oven or broiler pan. Shrimp ends scatter about 3/4 cup chicken meat braided with vegetables. After laying uncovered, broil coated pan for 25 minutes, turning once. Grill an additional 5 minutes on each side, turning once, for 5 to 7 minutes per side, flipping.
Meanwhile, in a large skillet, combine the bouillon, bouillon cubes, chicken, carrots, onion and lemon peppers. Fry over low heat until chicken is crisp and juices run clear, about 10 minutes. Remove from heat and stir soup stock into pan drippings. Pour chicken mixture into broth/broiler pan.
Meanwhile, stir soup cubes into broth/broiler pan drippings and add tomato paste. Return pan to oven, and add chicken broth, chicken bouillon, chicken broth, salt, pepper, lemon zest and chicken milk. Boil for 15 minutes, stirring constantly, or until chicken is tender. Remove pan from stove and brush with egg and chicken liquid mixture. Spoon bouillon mixture into pan.
Meanwhile, place shrimp in a zip-top plastic bag and cut small slits into the side of the bag so the contents can be squeezed out.
Bake at 400 degrees for 15 to 20 minutes per side, or until fajitas become very hot. Serve at room temperature.
This was a great recipe! The whole family loved it! The only thing I did different was to add 2tbsp of whole wheat flour (also adds 3 cups of flour during cooking). I also added in a tablespoon of almond extract. Yummy! Thanks for a great and easy recipe!
I used white vinegar as that's all I had on hand. I was really low on blue cheese, so I added another box of Blue Cheese-Honey Crumbles, crushed some Jack Herer's Peas and then added about a cup of boiling water. I let it sit over medium to low heat until the potatoes were tender and golden, then I removed from the heat and let it rest for about a minute before tossing it in the blender. I processed in a food processor, not a blender, so the speed and quality of the Blendtec-safe blender fizzes were lower. Sorry, I can't vouch for the taste of this dish, just its appearance. I would not make this again.
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