eGourmet Recipes

• 2 tablespoons Pecan Oil
• 1 large garlic clove, minced
• 1 cup heavy cream
• 1 large roasted red bell pepper, skinned, seeded, and cut into thin strips
• 2 tablespoons fresh lime juice
• 12 cup chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 4 boneless, skinless chicken breasts, about 6 ounces each, grilled and cut into strips
• 3/4 pound linguine, cooked and drained
• ½ cup freshly grated Parmesan cheese

Heat the pecan oil in a large skillet over medium heat.  Add the garlic and cook for about 30 seconds.  Add the cream and bring to a boil.  Add the bell pepper, lime juice, cilantro, salt, black pepper, cayenne and chicken.  Cook for about two minutes.  Transfer the mixture to a large bowl.  Add the pasta and toss to coat evenly.

Serve with the Parmesan cheese.

1 cut up chicken (preferably skinned)
2 teaspoons Oh Yeah! Original Spice Blend
3/4 teaspoon of salt
2 dashes of black pepper
1/3 cup of butter
4 cloves of garlic (crushed)
2/3 cup bread crumbs
1/2-1 cup grated Parmesan cheese

In a saucepan on low heat, slowly heat the butter and garlic until the butter has just melted. In a medium bowl, mix together the bread crumbs, grated parmesan cheese, dash of pepper and 1/2 teaspoon of salt. Season the chicken with 1 teaspoon of Oh Yeah!, 1/4 teaspoon of salt and a dash of black pepper. Dip the chicken pieces in the butter/garlic and then thoroughly coat the chicken with the bread crumb mixture. Carefully place on a baking sheet or large glass pan. Sprinkle the last teaspoon of Mitch’s Oh Yeah over the chicken and bake for 60 to 75 minutes at 350 until crispy.