DebCO Profile - (19006435)

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Recipe Reviews 7 reviews
Cumin-Crusted Chicken Breasts with Chipotle Peach Salsa
My husband and I liked it very much, although I substituted fresh blanched peaches for the canned and basted the chicken with pureed fresh peaches with lime juice, that I keep in the freezer for peach daiquiris. I found I had no purple onion and substituted shallots instead. Next time I will use less shallots as they weren't as mild as I'd hoped. Leftover peach salsa will be a great after-work snack.

0 users found this review helpful
Reviewed On: Sep. 4, 2014
Chicken Breasts Supreme
I used 3 chicken breasts (red bird farms), used 1/2 cup of yogurt instead of the sour cream, added 1 cup of table cream (left over from another recipe), browned fresh mushrooms, added 1 T. of Worcestershire, 1 T. of bouquet garni, and the pan dripping from the browned chicken. Baked it in a glass cake pan with foil. Served with sides of wild rice/white rice and steamed broccoli, carrots, and cauliflower. Still rich, and everyone ate it up.

1 user found this review helpful
Reviewed On: Feb. 27, 2014
Potato Candy from Ohio
This recipe must be regional as my mother is from Indiana and we had it growing up. Make sure your slices are's very rich!

0 users found this review helpful
Reviewed On: Dec. 21, 2013
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Cooking Level: Intermediate
About me: I am the mother of wonderful 24 year old son and… MORE

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