Cooking with Demarle

I kind of copied this recipe but took ideas from multiple recipes, so here's how I made it. Ingredients: 2 tbsp olive oil (or enough to coat the bottom of the IP; I added more when I added the chicken) 1 small yellow onion, chopped 1 clove garlic, minced 1 jalapeno, seeds removed and diced (we ommitted this to make it not spicy but added sauteed anaheim pepper as a garnish and it was yummy!!) 1 large bell pepper, chopped 2 cups frozen corn 1 lb chicken, cut into chunks; you could also use chicken thighs, shredded chicken or rotisserie chicken. I also seasoned the chicken with salt, pepper, chili powder, garlic powder before putting it in the pot. The chicken definitely needs seasoning, so use whatever kind of seasoning you like - spicy would work great here! Enchilada sauce; recommended is: 1 12 oz jar red enchilada sauce (about 1.5 cups) and 1 12 oz jar/can green enchilada sauce (about 1.5 cups). I prefer Rosarita red sauce and used 1.5 of the small cans and 1 12 oz ...

My kids even loved this recipe, so I'm picturing their plate here :) 1/2 cup flour 2 eggs, lightly beaten 4 chicken breast halves, or 8 tenders 1/4 Parmesan cheese 1/4 cup bread crumbs 1 tbsp melted butter 1 14.5 oz can of diced tomatoes w/ garlic, drained 3 tbsp fresh basil leaves, minced (I like using the freeze dried kind, tastes just as good and you use the same amount as fresh) 1/4 tsp pepper Preheat oven to 375. Place silpat on peforated baking sheet and set aside. Place flour and eggs in separate shallow bowls. Dip chicken in flour then in eggs. Place on silpat. In a small bowl, combine parmesan cheese, bread crumbs and butter. Sprinkle over chicken. Bake for 20 minutes. Meanwhile, combine remaining ingredients in the mixing bowl. Spoon over cooked chicken. Return to oven for an additional 10 minutes or so until heated through. I served with Cheesy Rice Bake. From Demarle's "Cooking Light every Night" cookbook What I would change: I made exactly how posted abov...