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Cumin-seasoned and sautéed chicken
breasts are baked in thick and chunky-style salsa and topped
with cheddar cheese.
Quick
and Easy Mexican Chicken
- 4 skinless, boneless chicken
breast halves
- 2 tablespoons vegetable
oil
- 1 cup thick and chunky-style
salsa
- 1 cup shredded cheddar
cheese
- 1/2 teaspoon garlic powder
- Salt and freshly ground
black pepper to taste
- 1/2 teaspoon ground cumin
- Hot cooked rice as accompaniment
- Preheat oven to 375°F
(190°C).
- Season chicken with garlic
powder, salt, pepper and cumin .
- Heat oil in a large skillet
to medium. Saute chicken until golden brown on both sides.
- Transfer to a greased
casserole dish, top with salsa and cheese and bake for 15 to
20 minutes or until cheese
has slightly browned and mixture is bubbly.
- Serve over rice.
Makes 4 servings.
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