Thursday, May 13, 2010

Salsa Chicken & Texas Chile-Cheese grits

The hubby actually sampled this at our favourite grocery store (Central Market) last weekend, and immediately picked up the recipe and the declared we were having this for dinner one night!

Salsa Chicken:
4 skinless, boneless chicken breasts
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded colby-jack cheese

1.Preheat oven to 350 degrees F
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

Chile-Cheese Grits:
6 cups soft-cooked grits
2 cups shredded colby cheese
2 tbsp minced cilantro
1/2 cup finely chopped jalapenos
2/3 cup pasilla de oaxaca chile sauce

1. Preheat oven to 350 degrees F
2. Combine all ingredients in a large bowl
3. Pour mixture into a buttered baking dish and bake for 35-40 minutes

1 comment:

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