{"id":7250,"date":"2011-04-02T20:45:20","date_gmt":"2011-04-03T00:45:20","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7250"},"modified":"2015-02-10T21:31:46","modified_gmt":"2015-02-11T02:31:46","slug":"taco-chicken-and-baked-parsnips","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/taco-chicken-and-baked-parsnips\/","title":{"rendered":"Taco Chicken and Baked Parsnips"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7251\" title=\"taco chicken and baked parsnips\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-and-baked-parsnips.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-and-baked-parsnips.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-and-baked-parsnips-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/>If you&#8217;ve had a whirlwind of a day, a meal like this will cheer you up&#8230;<\/p>\n<p style=\"text-align: left;\">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&#8217;t even sit. I experienced \u00a0a 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&#8217;ll be celebrating this much awaited victory by making cakes, sweets etc and will be \u00a0sharing it with my friends and co-workers on Monday.<\/p>\n<p style=\"text-align: left;\">Now, back to today&#8217;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\u00a0seasoning\u00a0in salads. I love the spicy and the smoky flavor of it. The other day I tried pan roasting the\u00a0chicken breasts\u00a0after 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?<\/p>\n<p><strong>Taco Chicken on a bed of Caramelized Onion with Baked Parsnips<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7252 size-full\" title=\"Taco chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong> <strong>For making Taco chicken<\/strong> <strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Chicken breasts, boneless- 4 \u00a0(each cut into half)<\/li>\n<li>Taco sauce- 3 tbsp<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Salt- little<\/li>\n<li>Olive oil- 2 tbsp<\/li>\n<\/ul>\n<p><strong>For making Baked Parsnips:<\/strong><\/p>\n<ul>\n<li>Parsnips, cut round- 3<\/li>\n<li>Taco sauce- 3 tbsp<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Cooking spray<\/li>\n<\/ul>\n<p><strong>For making Caramelized onions:<\/strong><\/p>\n<ul>\n<li>Onions, cut thin and long- 3<\/li>\n<li>Rosemary- 2 sprigs<\/li>\n<li>Ground pepper- 1\/4 tsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Marinate the chicken breasts with taco sauce, ground pepper and salt, keep aside for 10 minutes.<\/li>\n<li>Heat a skillet over medium heat, add olive oil.<\/li>\n<li>Place the marinated chicken breasts, cover the pan and cook till the chicken turns brown on both sides.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7253\" title=\"making taco chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-taco-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-taco-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-taco-chicken-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/making-taco-chicken-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Remove from the pan and keep aside.<\/li>\n<\/ul>\n<p><strong>Baking parsnips:<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7255\" title=\"parsnips\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/parsnips.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/parsnips.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/parsnips-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/parsnips-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<ul>\n<li>Peel the outer skin of parsnips, cut into 1 inch round shape.<\/li>\n<li>Season the parsnips with taco sauce and ground pepper.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7254\" title=\"taco seasoned parsnips\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-seasoned-parsnips.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-seasoned-parsnips.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-seasoned-parsnips-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-seasoned-parsnips-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Preheat the oven to 400 F.<\/li>\n<li>Spread the parsnips on a baking sheet lined with aluminum foil and greased with cooking spray.<\/li>\n<li>Bake for 20 minutes, till the parsnips turn golden brown in color.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7256\" title=\"baked parsnips\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/baked-parsnips.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/baked-parsnips.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/baked-parsnips-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/baked-parsnips-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p><strong>Making Caramelized Onions:<\/strong><\/p>\n<ul>\n<li>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.<\/li>\n<li>Cover the skillet with its lid and let the onion turn really tender.<\/li>\n<li>Once the onions turn tender, uncover the skillet and let the onion turn caramelized, stir it frequently to avoid sticking to the skillet.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7257\" title=\"caramelized onions\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/caramelized-onions.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/caramelized-onions.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/caramelized-onions-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/caramelized-onions-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<\/ul>\n<p><strong>Plating:<\/strong><\/p>\n<ul>\n<li>Make a bed of caramelized onions on a plate, place the chicken breasts and top it with baked parsnips.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/04\/taco-chicken-and-baked-parsnips.jpg\" \/>\n<div class=\"item ERName\">Taco Chicken and Baked Parsnips<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Chicken breasts, boneless- 4 (each cut into half)<\/li>\n<li class=\"ingredient\">Taco sauce- 3 tbsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- little<\/li>\n<li class=\"ingredient\">Olive oil- 2 tbsp<\/li>\n<li class=\"ERSeparator\">[b]For making Baked Parsnips[\/b]<\/li>\n<li class=\"ingredient\">Parsnips, cut round- 3<\/li>\n<li class=\"ingredient\">Taco sauce- 3 tbsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Cooking spray<\/li>\n<li class=\"ERSeparator\">[b]For making Caramelized onions[\/b]<\/li>\n<li class=\"ingredient\">Onions, cut thin and long- 3<\/li>\n<li class=\"ingredient\">Rosemary- 2 sprigs<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Marinate the chicken breasts with taco sauce, ground pepper and salt, keep aside for 10 minutes.<\/li>\n<li class=\"instruction\">Heat a skillet over medium heat, add olive oil.<\/li>\n<li class=\"instruction\">Place the marinated chicken breasts, cover the pan and cook till the chicken turns brown on both sides.<\/li>\n<li class=\"instruction\">Remove from the pan and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Baking parsnips[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Peel the outer skin of parsnips, cut into 1 inch round shape.<\/li>\n<li class=\"instruction\">Season the parsnips with taco sauce and ground pepper.<\/li>\n<li class=\"instruction\">Preheat the oven to 400 F.<\/li>\n<li class=\"instruction\">Spread the parsnips on a baking sheet lined with aluminum foil and greased with cooking spray.<\/li>\n<li class=\"instruction\">Bake for 20 minutes, till the parsnips turn golden brown in color.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Caramelized Onions[\/b]<\/div>\n<ol>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Cover the skillet with its lid and let the onion turn really tender.<\/li>\n<li class=\"instruction\">Once the onions turn tender, uncover the skillet and let the onion turn caramelized, stir it frequently to avoid sticking to the skillet.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Plating[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Make a bed of caramelized onions on a plate, place the chicken breasts and top it with baked parsnips.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2885<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;ve had a whirlwind of a day, a meal like this will cheer you up&#8230; 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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7251,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[408,91,434,85],"tags":[5,167,124],"class_list":["post-7250","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken-by-ingredient","category-main-dish-for-lunch-or-dinner","category-mexican-by-cuisine","category-quick-fix-meals","tag-chicken","tag-mexican","tag-quick"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7250"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7250\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7251"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}