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Live! From Jasper's Kitchen
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Tuscan Chicken & Roasted Lemons
3-4 large lemons
1/4 cup Extra-virgin olive oil
Sea salt and freshly ground pepper
4 boneless split chicken breast 1 tablespoon minced garlic
1 cup chicken stock
1 Teaspoon finely chopped fresh thyme
1 Teaspoon finely chopped fresh tarragon

Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive baking dish, brush with olive oil, and season with salt and pepper. Broil 6 inches or more from the heat until browned and soft, about 10 minutes.

In a large saute pan, add olive oil and heat. Add chicken and saute on both sides. Add garlic and lightly brown. Reduce pan with chicken stock and season with salt, pepper, thyme & tarragon. Squeeze roasted lemons in pan and continue to reduce. Cook until chicken is tender and has an internal temp. of 165 to 175.

Serve with roasted lemon.
 
* although we try to be as accurate as possible with all nutritional data, some of the ingredient data may be slightly higher or lower due to data availability.
Chicken Remix; Santa Fe Fajitas
4 cups previously cooked chicken cut up
1/3 cup lime juice
1 teasp. McCormick's Santa Fe Seasonings
1 clove garlic, minced
8 flour tortillas, warmed
2 cups shredded lettuce
1 green bell pepper sliced into strips
2 cups. chopped tomatoes
1/2 cup sliced onion
1/2 cup. shredded cheese
1 Tabl. Sour Cream
Tabl. Salsa

Place leftover chicken meat in a plastic bag. Sprinkle McCormick's Santa Fe Seasonings, lime juice and garlic. Tie bag securely and marinate in refrigerator 3-4 hrs. Drain, discard marinade. Heat, chicken, onion & peppers in a heavy non-stick pan 5-7 minutes at medium high heat, turning occasionally. Serve on a platter or mini hot skillet with tortillas, tomatoes, lettuce, cheese, sour cream and your favorite salsa..