Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 6, 2009

Chicken Tamale

Chicken Tamale

3 Chicken Breasts cut in half
1 t. garlic salt
1/2 t. black pepper
1/4 - 1/2 t. chili powder
2 large XLNT tamales cut in chunks
1 can pitted black olives drained
1 can cream of chicken soup
1 8 oz. can stewed tomatoes
1 large carton of sour cream
1 green pepper chopped
1 onion chopped
6 - 8 oz. grated cheddar cheese

Mix garlic salt,pepper, and chili powder. Remove skin from chicken breasts and rub with the garlic salt mixture. Brown breasts lightly in oil. Add the can of tomatoes cover and cook until tender. I put them in the oven at 325 deg. F for 40-45 min. Allow the chicken to cool in the juices. When cool cut in cubes (reserve the juices). Chop the onion and saute in butter until golden brown. Chop the green pepper and saute with the onion for a short time. Add the chicken, the soup and the sour cream. Add the tomatoes. olives, and one cup of the juice reserved from cooking the chicken. Put mixture in a buttered casserole dish and bake at 325 deg. F for 35 min. Sprinkle the grated cheddar cheese over the top and bake for 10 min. longer until melted.

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