Thursday, August 4, 2011

Fiesta Chicken!

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So this is another recipe I've conjured up on one of my many long bike rides/runs/swim/it all runs together and I tried it the other night for company {it was family} and everyone loved it. It's extremely simple to make and very healthy. Here it goes!

Generously season boneless skinless chicken breasts with EVOO, S&P. Bake at 350 degrees for about 30-40 minutes or until mostly done.

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While the chicken is baking, assemble the salsa mixture.  Cut kernels off some corn cobs {or you can use canned but fresh is always better}.

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Halve some cherry tomatoes. {Or you could drain a can of diced tomatoes and use them... but fresh is always better!}

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Drain and rinse a can of black beans and chop up a small bunch of fresh cilantro. {Ok, you have to use fresh cilantro on this step... nothing compares!}

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Throw in a very generous amount of salt and pepper... and add a good dash of cumin. Also add the juice of one lime. At this point, my cousins thought I was making dip and let me tell you- this little concoction is FINE with some tortilla chips!

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When the chicken is done, try your best to drain all the extra chicken juice from the pan and sprinkle some cheddar jack cheese on top of each breast. Place in the oven and broil until the cheese is bubbly.  When I made it the first time, I added the salsa mixture before I broiled the cheese {as shown in the picture below} and I'm guessing the heat of the oven took away from the flavor of the salsa mixture because it wasn't as good after it was cooked. So, I would suggest you broil the cheese on the chicken and when it's done, spoon the salsa mixture in the pan and serve as a one pot meal.

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Not only is it simple, delicious and healthy... it's very pretty!

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I promise no one will like it.

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For dessert, you should make some {white cake mix} cupcakes with this frosting. Roll the tops of the cupcake in sprinkles and voila! You've got a cute little dessert!

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Since this post is primarily about "good eats" I'll show you our muscadine vines in our back yard...

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Have you ever tried one? Our vines have produced quite the bounty this year and I have like three ulcers in my mouth from eating entirely too many.

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Well, I hope y'all will try my "Fiesta Chicken" recipe sometime... it makes a quick and easy weeknight meal, and as you saw, it's great for company too!

Thanks for reading readers!

13 comments:

  1. Oh my, this looks good. My husband and I love southwestern style dishes and this one looks easy and delicious! Thanks for sharing. Glad I found your blog.

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  2. I think you meant to add...I promise no one will like it---THEY'LL LOVE IT!

    This does look very good. Thanks for an easy recipe.

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  3. Thanks for the recipe. I made this tonight and it was so good!

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  4. I made this tonight for my family and it was amazing!!!

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  5. Thanks for the recipe but what does EVOO stand for? sorry for my stupidity...

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    1. That is not a stupid question... it's extra virgin olive oil! Sorry for not being clear!

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  6. Are you saying to cook the chicken, pull it out and add cheese then broil then add the salsa mixture? So the salsa would be cold? Sorry for the confusion, I am a very literal person -_- I tried your Italian Chicken and it became my favorite chicken dish so I thought I would give this a try next!

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    1. You are fine! Yes, I would cook the chicken, take it out and drain the juice, add the salsa mixture and cheese on top, then put back in the oven and broil. That way, the cheese is melted and the salsa is warmed through but not totally cooked. When the salsa was cooked the same amount as the chicken, i found that it lessened the flavor so adding it at the end while broiling the cheese makes it just right. Enjoy!

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  7. My BFF made this for me and it has become one of my favorite recipes! I'll be treating some other friends to this tomorrow. Awesome job and thanks so much for sharing it!

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  8. Looks good, gotta try it out. Will make the italian chicken tongiht first though! Glad I found your site through pintrest!~ Thank you.. Barbara

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  9. I made this dish for dinner tonight and it was FABULOUS!! Everyone had a clean plate and loved it. Will make it again. Italian Chicken is next on the list. Thank you. Suzanne

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  10. Hi, this sounds delicious and like something my family would absolutely enjoy. But I am slightly confused by one of the steps. In the directions on top (love the way you walk us through with photo's and narrative, thank you) you mention that you put the salsa in before adding the cheese and broiling but suggest not doing it that way because you thought it lessened the flavor of the salsa. Suggesting we might rather wait and add the salsa after melting the cheese. However later in the comments when Kristi asked for clarification on the steps you suggest adding the salsa and cheese at the same time and broiling to melt cheese and heat salsa through would be your suggestion because cooking it the same amount of time as the chicken (suggesting you had cooked it with the chicken)lessened the flavor based on your experience. Which way do you recommend? I wouldn't think heating it while melting the cheese would cook much out of it but I definitely want to go with your experienced suggestion. Also am I correct in assuming the corn is raw and not cooked on the cob before removing it? Thought I would ask since I know what they say about assuming! :)

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    1. Hey there! The process I told Kristi was what I have started doing so that the salsa mixture is warmed through (during the broil) but not cooked as long as the chicken. And yes, the corn is raw and straight from the cob. I hope this helps!

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