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Bloody Mary Chicken

on May 4, 2010

This is another recipe courtesy of Anna at The Spice and Tea Exchange in Stuart, Florida. Anna has raved about this recipe ever since I met her and I am finally going to try it tonight.  I will post a picture of it as well as how it tastes either tonight or tomorrow. It seems like a very easy recipe and can be served with rice, pasta or a vegetable.

Bloody Mary Chicken


Bloody Mary Mix Seasoning Packet

Tomato Juice

4 large boneless chicken breasts (or any other chicken part you like)

olive oil


1. Place chicken pieces in a Ziploc bag. Pour tomato juice over the chicken to cover.

2. Sprinkle Bloody Mary mix into the bag with chicken and tomato juice until it looks like a Bloody Mary. Marinate 1 hour or longer, even all day.

3. Heat olive oil in a large skillet. Remove chicken pieces from the bag and sauté until brown.

4. Once the chicken pieces are browned on both sides, add the tomato juice mixture to the skillet. Lower heat to medium and cook for 20 minutes.

**If you cannot get a hold of a Bloody Mary Seasoning packet you can always substitute a pre-made bloody mary mix for the seasoning and tomato juice.

Bloody Mary Chicken w/Jasmine Brown Rice and Green Beans


The verdict is in! We love the Bloody Mary Chicken! It was so moist and zesty and spicy, but not too spicy! I had jasmine brown rice and green beans as sides. John put a little sour cream on top of his which was good as well. BUT, of course I did change the recipe slightly. I had real bloody mary mix leftover from the weekend and I used that to marinate the chicken and topped it off with V-8. Still delicious! I will make it again. It was easy, quick and good for you!

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