Sunday, November 25, 2012


Another old clipping from my late mother's clippings shoebox.  I have no idea the date of this clipping but on the back boneless brisket is advertised for .87 a lb!

2 whole chicken breasts, split
2 tsp ground cumin
1/2 tsp oregano, crushed
1/2 tsp garlic salt
2 tbsp vegetable oil
1/2 cup picante sauce
1/4 cup water
1 tsp instant chicken bouillon

Remove skin and excess fat from chicken.  Bombine 1 teaspoon of the cumin, oregano, and garlic salt; mix well.  Rub into chicken.  Lightly brown chicken in oil in large skillet; drain off fat.

Combine remaining cumin, picante sauce, water and instant bouillon, mixing well; pour over chicken in skillet.  Bring to a boil.  Reduce heat; cover tightly and simmer 30 to 40 minutes or until chicken is tender.

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