Quick and Easy Mexican Chicken
Cumin-seasoned and sautéed chicken breasts are baked in thick and chunky-style salsa and topped with cheddar cheese.
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. Sauté 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.