Tuesday, May 18, 2010

Quick and Easy Mexican Chicken

This is a great recipe. It was quick and easy (hence the title) and good for the effort that was put into it. This  is also a low fat dish and you can really influence the flavor by picking out your favorite type of shredded cheese and salsa.

Quick and Easy Mexican Chicken
Adapted from All Recipes
4 skinless, boneless chicken breasts
1 1/2 cups salsa 
1 1/2 cups shredded Cheddar cheese
1 1/2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground cumin

1. Preheat oven to 375 degrees.
2. Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10-15 minutes)
3. Transfer meat to 9x13 inch baking dish, top with salsa and then cheese and bake at 375 degrees for 15 to 20 minutes (until the cheese is bubbly and starts to brown).

Serve with mexican rice or over buttered noodles....we just ate green beans with it!


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