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Mexican Chicken

 

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1 ea Onion; Med, Thinly Sliced

1/2 c Vegetable Oil

12 ea Green Olives; Pitted

4 c Tomatoes; Chopped, 4 Medium

2 ea Celery; Stalks, Chopped

2 ea Cloves Garlic;Finely Chopped

2 ea Bay Leaves

1/2 c Water

2 tb Capers

1 tb Oregano Leaves; Dried

1 ts Salt

1/4 ts Pepper

6 ea Chicken Breasts Halves; *

8 oz Mushrooms; Fresh, Sliced

* Chicken Breast Halves should be boneless. Cook and stir onion in oil in a 10-inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling; reduce heat and simmer, uncovered, for 30 minutes. Place chicken, skin sides up, in a single layer in skillet. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook until chicken is done, about 15 minutes longer.

 

One-pan Mexican Chicken Recipe - Taste.com.auSlow-Cooker Cheesy Mexican Chicken recipe from Betty CrockerGrilled Mexican Chicken Pizza | Eat WellMexican Chicken, Beans & Corn | Jillian's KitchenMexican chicken stew with quinoa & beans | BBC Good FoodShredded Mexican Chicken - Emily BitesShredded Mexican Chicken - Emily BitesSkinny Mexican Chicken Casserole recipe from Betty Crocker

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