Taco Chicken and Baked Parsnips

If you’ve had a whirlwind of a day, a meal like this will cheer you up…

Before I start raving about the recipe, let me first rave about the World cup cricket final. Today was the 2011 World cup cricket final, between India and Srilanka. It was an exciting match which made me sit on the edge of the couch each and every moment, oh wait I couldn’t even sit. I experienced  a few hours of ultimate adrenaline rush towards the end of the match. India won the world cup and made us all proud. Congratulations India and Srilanka for such a wonderful match, well played by both the teams. A day of celebration for Indians all over the world. I’ll be celebrating this much awaited victory by making cakes, sweets etc and will be  sharing it with my friends and co-workers on Monday.

Now, back to today’s recipe. I always make sure I have taco sauce in my refrigerator, as it always come in handy. I love to spread the sauce on tortilla and to use as a seasoning in salads. I love the spicy and the smoky flavor of it. The other day I tried pan roasting the chicken breasts after marinating it with taco sauce. Yes, I was too lazy to make a marinade from scratch. The chicken tasted wonderful, also I baked parsnips seasoned with taco sauce. Made caramelized and aromatic onions, served the chicken on a bed of onions along with baked parsnips. What more do you need to make it a complete meal?

Taco Chicken on a bed of Caramelized Onion with Baked Parsnips

For making Taco chicken Ingredients:

  • Chicken breasts, boneless- 4  (each cut into half)
  • Taco sauce- 3 tbsp
  • Ground pepper- 1/4 tsp
  • Salt- little
  • Olive oil- 2 tbsp

For making Baked Parsnips:

  • Parsnips, cut round- 3
  • Taco sauce- 3 tbsp
  • Ground pepper- 1/4 tsp
  • Cooking spray

For making Caramelized onions:

  • Onions, cut thin and long- 3
  • Rosemary- 2 sprigs
  • Ground pepper- 1/4 tsp
  • Salt- to taste

Instruction

  • Marinate the chicken breasts with taco sauce, ground pepper and salt, keep aside for 10 minutes.
  • Heat a skillet over medium heat, add olive oil.
  • Place the marinated chicken breasts, cover the pan and cook till the chicken turns brown on both sides.
  • Remove from the pan and keep aside.

Baking parsnips:

  • Peel the outer skin of parsnips, cut into 1 inch round shape.
  • Season the parsnips with taco sauce and ground pepper.
  • Preheat the oven to 400 F.
  • Spread the parsnips on a baking sheet lined with aluminum foil and greased with cooking spray.
  • Bake for 20 minutes, till the parsnips turn golden brown in color.

Making Caramelized Onions:

  • In the same skillet used for roasting chicken (as it has all the chicken drippings and oil) add the onions, rosemary, ground pepper and salt.
  • Cover the skillet with its lid and let the onion turn really tender.
  • Once the onions turn tender, uncover the skillet and let the onion turn caramelized, stir it frequently to avoid sticking to the skillet.

Plating:

  • Make a bed of caramelized onions on a plate, place the chicken breasts and top it with baked parsnips.

 

Taco Chicken and Baked Parsnips
 
Ingredients
  • Chicken breasts, boneless- 4 (each cut into half)
  • Taco sauce- 3 tbsp
  • Ground pepper- ¼ tsp
  • Salt- little
  • Olive oil- 2 tbsp
For making Baked Parsnips
  • Parsnips, cut round- 3
  • Taco sauce- 3 tbsp
  • Ground pepper- ¼ tsp
  • Cooking spray
For making Caramelized onions
  • Onions, cut thin and long- 3
  • Rosemary- 2 sprigs
  • Ground pepper- ¼ tsp
  • Salt- to taste
Instructions
  1. Marinate the chicken breasts with taco sauce, ground pepper and salt, keep aside for 10 minutes.
  2. Heat a skillet over medium heat, add olive oil.
  3. Place the marinated chicken breasts, cover the pan and cook till the chicken turns brown on both sides.
  4. Remove from the pan and keep aside.
Baking parsnips
  1. Peel the outer skin of parsnips, cut into 1 inch round shape.
  2. Season the parsnips with taco sauce and ground pepper.
  3. Preheat the oven to 400 F.
  4. Spread the parsnips on a baking sheet lined with aluminum foil and greased with cooking spray.
  5. Bake for 20 minutes, till the parsnips turn golden brown in color.
Making Caramelized Onions
  1. In the same skillet used for roasting chicken (as it has all the chicken drippings and oil) add the onions, rosemary, ground pepper and salt.
  2. Cover the skillet with its lid and let the onion turn really tender.
  3. Once the onions turn tender, uncover the skillet and let the onion turn caramelized, stir it frequently to avoid sticking to the skillet.
Plating
  1. Make a bed of caramelized onions on a plate, place the chicken breasts and top it with baked parsnips.

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